Beef and Bean Nachos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees (fan) and line a baking tray with grease proof paper

Step 2

Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.

Step 3

Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Step 4

Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

Step 5

Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Step 6

Finely chop the tomatoes, red onion and coriander and combine. Squeeze the juice of a lime and season with salt.

Step 7

Put the nachos in the oven for 10 minutes.

Step 8

Combine spices for beef seasoning. Mash red kidney beans.

Step 9

Heat the oil in a large non-stick frying pan over a medium heat and add the beef mince and beans. Fry for 7-8 minutes, stirring frequently until browned. Stir in the beef seasoning.

Step 10

Once the nachos are warmed remove from the oven and sprinkle on the grated cheese.

Step 11

Spread the beef and bean mixture on top and top off with the salsa, guacamole and sour cream