Chorizo and Mexi-bean Nachos Recipe

Ingredients

• 1 chorizo sausage, coarsely chopped
• 250g minced beef
• 420g can Mexican chilli beans (Coles brand)
• 200g pkt corn chips
• 120g (1 1/2 cups) coarsely grated tasty cheese
• 125ml(1/2 cup) mild chunky salsa
• 125g (1/2 cup) sour cream
• 1 ripe avocado, peeled, stone removed, mashed
• Coriander leaves and lime wedges, to serve

Method
Step 1. Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
Step 2. Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
Step 3. Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.