Loaded nachos with seasoned mince, avocado & fresh tomato salsa

Ingredients

• 250 gtortilla chips — plain
• 400 gbeef mince
• 1 pcred bell pepper
• 150 gblack beans — drained
• 0.5 pcred onion
• 2 clovesgarlic
• 150 gcheddar — grated
• 1 tbspolive oil
• 1 tspsmoked paprika powder
• 1 tspground cumin
• ½ tspdried oregano
• ¼ tspchilli flakes
• ½ tspsalt
• black pepper
• 250 gcherry tomatoes
• 0.5 pcred onion
• 10 gcoriander — fresh
• 0.5 pclime
• 1 tbspextra virgin olive oil
• black pepper
• salt — small pinch
• 1 pcavocado — large
• 100 gcrème fraîche
• 0.5 pclime
• 5 gcoriander — fresh

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Cut the bell pepper into small cubes. Finely chop half of the red onion for the mince and finely mince the garlic.

3. 3

   Heat 1 tbsp olive oil in a frying pan. Cook the mince over medium to high heat for 4–5 minutes until browned and crumbly.

4. 4

   Add the bell pepper and the finely chopped half red onion and cook for 4 minutes.

5. 5

   Add the garlic, smoked paprika powder, cumin, oregano, chilli flakes, salt and black pepper. Cook for another 1 minute.

6. 6

   Rinse the black beans, drain them well and mix them into the mince. Heat for another 2 minutes.

7. 7

   Spread about half of the tortilla chips over a large oven dish. Top with half of the mince mixture and about a third of the cheddar.

8. 8

   Create a second layer with the remaining chips and the rest of the mince mixture. Distribute the remaining cheddar over it.

9. 9

   Place the dish in the oven for 8–10 minutes, until the cheese is completely melted and the protruding edges of the chips are crispy.

10. 10

    Meanwhile, make the salsa. Finely dice the cherry tomatoes and very finely chop the remaining half red onion. Mix with 10 g coriander, the juice of ½ lime, 1 tbsp extra virgin olive oil, black pepper and a small pinch of salt.

11. 11

    Dice the avocado and carefully mix with the juice of the remaining ½ lime.

12. 12

    Remove the nachos from the oven. Only spread the tomato salsa and avocado over the warm nachos just before serving.

13. 13

    Spoon small dollops of crème fraîche over the dish and finish with the remaining coriander.