Method

1. Heat the sauce pan with oil.
2. Add beef, salt, spices & onion.
3. Dice 1 fresh chilli add to the mix.
4. Brown off mince and reduce the liquid.
5. Add in diced peppers.
6. When onion is tender add in the tomato puree and cook out for 5 minutes.
7. Add in chopped tomatoes and cook for 15 mins on a low heat.
8. In a large deep tray – we use a deep roasting tray to get in more layers.
9. Preheat oven to 180°C.
10. Layer in nachos, chilli beef and repeat this until the top of the tray finishing layer should be chilli beef.
11. Top the mince with cheese and place in to oven for 10 mins until the cheese is gratinated.
12. Chop the scallions & coriander cut the whole red chilli at an angle.
13. Remove from oven and top with fresh coriander, scallions & chilli.
14. Serve with sour cream and guacamole.