Ingredients
Method
1.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring, until beef changes colour. Add chilli and seasoning mix; cook, stirring, until fragrant.
2.Add undrained tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes. Add beans; cook, stirring, about 5 minutes or until thickened. Stir in coriander. Cool 10 minutes.
3.Preheat oven to 200°C/400°F. Grease eight holes of two six-hole (¾-cup/180ml) texas muffin pans; line greased holes with two criss-crossed 5cm x 20cm (2 inch x 8 inch) strips of baking paper (parchment).
4.Combine corn chips and 1 cup of the cheese in small bowl; divide half the corn chip mixture among prepared pan holes, pressing down firmly. Divide beef mixture among pan holes; top with remaining corn chip mixture, pressing down firmly. Sprinkle with remaining cheese. Bake about 15 minutes or until browned lightly.
5.Meanwhile, make guacamole by mashing avocado in medium bowl; stir in remaining ingredients.
6.Stand nachos in pan 5 minutes. Using baking paper strips as lifters, carefully remove nachos from pan holes. Serve topped with guacamole; sprinkle with fresh coriander leaves and accompany with sour cream and lime wedges, if you like.
Taco seasoning mix is found in most supermarkets; it is meant to duplicate the taste of a Mexican sauce made from oregano, cumin, chillies and other spices.
Note
