Tex-Mex Cheesy Beef & Bacon Nachos

• Slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.

• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot and corn kernels and cook until softened, 4-5 minutes. • Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add the beef mince and diced bacon and cook, breaking it up with a spoon, until browned, 4-5 minutes.

• Add the tomato paste and the water to the beef and stir to combine. • Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season with pepper. • Sprinkle shredded Cheddar cheese over the beef mixture, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.

TIP: Don't simmer it for too long, you want it to be nice and saucy!

• While the cheese is melting, place the avocado (see ingredients) flesh in a small bowl and mash with a fork. Season to taste.

Little cooks: Help prep the avo!