Mexican Beef & Bean Street Corn Nachos

Steps

1. Preheat oven to high grill. Cook corn. Heat a drizzle of oil in a large oven-proof fry-pan on high heat. Cook corn for about 4 minutes, until starting to char. Add first measure of Mexican spices and a knob of butter and cook, stirring, for 1-2 minutes further, until corn is charred. Season to taste and stir through a pinch of chilli flakes. Remove from pan and set aside, covered to keep warm. Reserve pan.
2. Prep & cook beef. Return reserved pan to medium-high heat with a drizzle of oil. Cook onion for 3-4 minutes, until softened. Increase heat to high and add beef. Cook for 4-5 minutes. Add remaining Mexican spices and cook, stirring, for 30 seconds, until fragrant.
3. Add kidney beans, canned tomatoes and hot water measure to beef. Bring to a simmer and cook for 5-6 minutes, until thickened. Season to taste and sprinkle with cheese. Grill in oven for 2-3 minutes, until golden.
4. Make guacamole. In a bowl, mash avocado with lemon juice and garlic and season to taste.
5. Serve corn chips topped with beef and beans, corn, guacamole, salsa roja and sour cream.