- 1 tbsp olive oil
- 1 red onion, finely chopped
- 500g beef mince
- 30g sachet taco seasoning
- 453g jar chunky mild salsa
- 400g can black beans, drained, rinsed
- 125g can corn, drained
- ½ cup water
- 300g corn chips
- 2 x 150g bags Perfect Italiano™ Perfect Mexican cheese
- 250g punnet cherry tomatoes, quartered
- 2 avocados, coarsely chopped
- Sour cream and lime wedges, to serve (optional)
| - Preheat oven to 220°C / 200°C fan-forced. Grease and line a large oven tray with baking paper
- Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, until soft. Add mince. Cook, stirring to break up lumps for about 5 minutes, or until browned. Add taco seasoning and cook, stirring for 30 seconds, or until fragrant
- Stir in salsa, beans, corn and water. Bring to the boil. Simmer, stirring occasionally, for about 12 minutes or until thickened. Remove from heat
- Arrange corn chips over the prepared tray. Sprinkle with half the Mexican cheese. Top with beef mixture. Sprinkle with remaining cheese
- Bake for 10 - 12 minutes, or until cheese is melted and golden brown. Remove from oven
- Scatter tomatoes over nachos. Top with avocado and sour cream if using. Serve with lime wedges
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