Pulled Beef Summer Nacho Salad

Steps

1. oven grill to high.
2. Heat a drizzle of oil in a large, oven-proof, fry-pan on mediumhigh heat. Cook first measure of red onion for about 2 minutes, until starting to soften. Add pulled beef and nacho tomato sauce and cook for about 1 minute, breaking up beef with a wooden spoon.
3. Add black beans to beef mixture and stir to combine. Reduce heat to medium and bring to a simmer, stirring occasionally, for 5–8 minutes, until heated through. Season to taste with salt and pepper.
4. While beef mixture cooks, prepare summer salad. Mix sour cream, mayonnaise and vinegar together in a large bowl until smooth. Finely shred lettuce; thinly slice second measure of red onion (if using); grate carrot. Add to bowl with dressing and cherry tomatoes and toss well to combine. Season to taste with salt and pepper.
5. Sprinkle grated cheese over beef mixture and grill for 3–5 minutes, until cheese is melted and golden. If you do not have an oven-proof pan, transfer beef mixture to a baking dish and top with cheese before grilling.
6. While cheese grills, prepare guacamole. Add all guacamole ingredients to a small bowl and mash with a fork. Season to taste with salt and pepper and set aside.
7. Divide pulled beef and summer salad between plates. Top pulled beef with a dollop of guacamole and serve corn chips and any extra sour cream on the side.