Nachos with Avocado Dip

Packed full of flavour, these nachos are the ultimate grazing dish and paired with my show-stopping avocado dip - it’s sure to be on rotation.

Ingredients

• 500g beef mince

• 1 onion (diced)

• 1 tbsp olive oil

• 1 tsp tomato paste

• 100g grape tomatoes (halved)

• 2 tsps minced garlic

• 1 packet Mexican seasoning

• 1 tsp dried chilli flakes

• 400g whole black beans (1 tin)

• ½ cup sweet corn kernels

• Corn chips

• Mozzarella cheese (or preferred cheese)

• Salt to season

Avocado Dip

• Half avocado

• 1 heaped tbsp sour cream

• 1 tbsp lime juice (or juice of 1 lime)

• ½ tsp Tajin

• ¼ tsp sea salt

Method

1. Preheat oven to 180°C.

2. In a pot, sauté diced onions in olive oil on medium heat until soft. Add minced garlic and sauté for 1 minute.

3. Add minced beef and cook until brown. Add grape tomatoes followed by tomato paste. Sauté until the grape tomatoes are soft to touch.

4. Mix in the Mexican seasoning and stir until well-combined.

5. Add sweet corn kernels and black beans. If needed, add ¼ cup of water. Mix over medium-high heat until it starts to softly bubble then change to low heat, simmering for at least 10 minutes. Season with salt to preference.

6. To make the avocado dip, mash the flesh of half an avocado in a small bowl. Add the lime juice and mix until it forms a smooth paste. Add sour cream, Tajin and sea salt. Mix until creamy then cover and set aside in the fridge until ready to serve.

7. Once the beef mixture has been simmering for at least 10 minutes remove from heat.

8. To prepare nachos, in your preferred baking dish or tray, add a layer of corn chips then top with the beef mixture followed by cheese. Bake in the oven for 5-10 minutes or until cheese has melted.

9. Top with fresh coriander (optional) and serve with the avocado dip.

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