This quick and easy beef and bean nachos with crunchy corn chips and guacamole on the side is a great mid-week dinner stand-by or Friday night classic.
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1.Heat oil in large saucepan, add beef, chilli and cumin; cook, stirring, until browned. Stir in undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until thickened, season to taste.
2.Meanwhile, mash avocado in small bowl with juice until smooth; season to taste.
3.Preheat grill (broiler).
4.Divide corn chips between four heatproof serving plates; sprinkle with cheese. Grill, in batches, until cheese melts. Top with beef mixture, avocado mixture, sour cream, tomato and coriander.