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  1. Start by heating a heavy based frying pan, add a little oil, when very hot add the mince & cook until fully browned.
  2. Add the spices & cook out for a further 3 minutes.
  3. In a separate pan soften the onion, red pepper & thyme over a low heat for 5 minutes then add the tomato puree, tomato passata & simmer for a few minutes before combining with the beef then add the stock & cook over gentle heat for 30 minutes.
  4. Thicken with a little corn flour then add the kidney beans & simmer for another 15 minutes, the beef should now be rich & glossy, check seasoning adding a little salt if required.
  5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season to taste.
  6. For the guacamole, halve and de-stone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the sour cream, season, and gently mix it all up.
  7. Spread the Nachos in a deep serving bow.
  8. Top with the piping hot chilli beef, serve with the Guacamole, salsa, extra lime wedges & lots of fresh coriander.