Beef Nachos with Potato Scoops

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Toss potato rounds on both prepared trays with a drizzle of oil and Mexican potato spice mix. Season with salt and cook for 25 minutes, until golden and cooked through. Turn once and swap trays over half way to ensure even cooking.
2. 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.
3. Add chilli beans, tomato paste and stock to pan. Season with salt and pepper and stir to combine.
4. Add corn and carrot to the pan 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. Set aside.
5. Once potatoes are finished cooking, turn oven to high grill. Sprinkle grated cheese over beef nacho mixture and place under the grill for 1-2 minutes, until cheese is bubbling and golden.
6. To serve, 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 scoops to scoop up beef nacho mince.