Upside Down Beef Nachos

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a wooden spoon, until browned, 3-4 minutes. Transfer to a bowl and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a pinch for the salsa if you like!), carrot and capsicum and cook, stirring, until softened, 5 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the tomato paste and stir to coat. Add the passata and a dash of water and stir until combined. Return the beef to the pan and stir to combine. Season to taste.

Transfer the beef mixture to a baking dish. Top with the scrunched tortilla triangles, season with salt and pepper and sprinkle with the shredded Cheddar cheese. Transfer to the oven and cook until the cheese is golden and melted, 8-10 minutes. Place the remaining tortillas in a single layer on an oven tray lined with baking paper. Brush (or spray) with olive oil and season with salt and pepper. Bake until lightly golden and crispy, 6-8 minutes.

While the pie is in the oven, roughly chop the tomato and coriander. Combine the tomato, coriander and the reserved red onion (if using) in a small bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine.