Family- Style Beef Nachos with Avocado Smash

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a large, oven-proof, fry-pan on medium to high heat. Fry beef mince, breaking up with a wooden spoon, for about 4 minutes or until just cooked. Add nacho seasoning and fry a further 1 minute until fragrant. Reduce heat to low and add chilli beans, stock, tomato paste, corn, carrots and salt. Leave to simmer, stirring occasionally, while you prepare rest of the meal, about 15 minutes.
3. Place Lebanese breads on a clean, dry, surface, brush lightly with olive oil and season with salt. Stack in one pile, then using a sharp knife, cut into eight pieces (you should end up with 32 small wedges). Place wedges on prepared oven trays in a single layer (they may overlap slightly). Bake for 5 minutes, flip wedges over and swap trays around. Bake a further 4–5 minutes, or until lightly golden.
4. Prepare garnishes; dice tomatoes 1cm; roughly chop coriander (if using); mash avocado and combine with sweet chilli sauce if using, otherwise keep plain.
5. When Lebanese bread ‘chips’ are cooked, remove from oven, sprinkle beef mixture with cheese and place in oven for 1–2 minutes, or until cheese is melted. If you don’t have an oven-proof pan, omit this step or transfer to a large casserole dish to grill cheese. Top with diced tomato and coriander (if using).
6. Spoon nacho mixture onto plates and serve with some ‘chips’ on the side and a dollop of smashed avocado.