Beef Nachos with Mexican Spiced Potato Scoops

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss potato rounds on both prepared trays with a drizzle of oil and Mexican potato spice mix and season with salt. Cook for 25 minutes, until golden and cooked through. Turn once and swap trays over half way to ensure even cooking.
3. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook mince and garlic for 4-5 minutes, breaking up with a wooden spoon as it cooks, until mince is browned. Add nacho spice mix and cook a further 1 minute.
4. Add chilli beans, tomato paste and beef stock to pan. Season with salt and pepper and stir to combine.
5. Stand corn on its end and use a sharp knife to slice off kernels. Add to the pan, along with carrot and simmer gently for 3-4 minutes, until thickened. Dice tomatoes 1cm and place in a small bowl. Mash avocado, using a fork, in another small bowl and season to taste.
6. Turn oven to high grill. Sprinkle grated cheese over beef nacho mixture (in oven-proof pan) and place under the grill for 1-2 minutes, until cheese is bubbling and golden.
7. place everything in the middle of the table for everyone to help themselves. Spoon beef nacho mince into bowls, sprinkle over diced tomatoes and top with a dollop of mashed avocado. Use potato rounds to scoop up beef nacho mince.