Beef nachos

Dive into a piping hot bowl of beef nachos topped with melted cheese - yum!

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 500g beef mince
• 300g can kidney beans, drained, rinsed
• 1 teaspoon Mexican chilli powder
• 35g sachet reduced-salt taco seasoning mix
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/2 cup coriander leaves, chopped
• 230g packet corn chips
• 1 cup grated cheddar cheese
• 1/2 cup tomato salsa
• Diced avocado, sour cream and coriander leaves, to serve

1. Step 1

   Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.

2. Step 2

   Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.

3. Step 3

   Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.