Beef Nachos with Smashed Avocado

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a large, preferably oven-proof, fry-pan on medium to high heat. Cook beef mince and garlic, breaking up with a wooden spoon, for 3–4 minutes, or until mince is browned. Add nacho seasoning and chilli flakes/powder (if using) and cook a further minute until fragrant. Add chilli beans, stock, tomato paste, corn and carrots. Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes. Season to taste with salt and pepper.
3. While beef mixture is simmering, place breads on a clean, dry, surface. Brush one side of each bread lightly with oil and season with salt. Stack in one pile, then use a sharp knife to cut into eight wedges. Place wedges on prepared oven trays in a single layer (they can overlap slightly). Bake for 4 minutes, turn wedges over and bake a further 3–4 minutes, or until light golden.
4. Prepare garnishes; dice tomatoes 1cm; roughly chop coriander; in a small bowl, roughly mash avocado using a fork; in another small bowl, combine sour cream with sweet chilli sauce.
5. When ‘chips’ are cooked and removed from oven, turn oven to high grill, sprinkle nacho mixture with cheese and place in oven for 1–2 minutes, or until cheese is melted then top with tomatoes and coriander. If you don’t have an oven-proof fry-pan, transfer mixture to a large oven dish, before placing in oven.
6. Spoon nacho mixture onto plates and serve with some ‘chips’, a dollop of smashed avocado and sour cream.