1 tblsp olive oil
1 small red onion, finely chopped
1 large red capsicum, finely chopped
500g lean beef mince
120g sachet Mexican Spice Stir In Seasoning (see Tip)
200g jar mild taco sauce
400g can red kidney beans, drained, rinsed
200g packet corn chips
2 cups grated 4 Cheese Melt
Chopped tomato, smashed avocado, fresh coriander leaves, baby cos lettuce leaves and sour cream, to serve
Heat oil in a large frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add beef. Cook, stirring to break up mince for about 5 minutes, or until browned.
Add seasoning, taco sauce, beans and 1⁄2 cup water. Bring to boil. Gently boil for about 10 minutes, or until thickened slightly. Season with salt and pepper. Remove from heat.
Arrange corn chips in a greased ovenproof dish (10-cup capacity). Sprinkle with half the cheese. Spoon over beef mixture. Sprinkle with remaining cheese.
Cook in a hot oven (200C) for about 10 minutes, or until cheese is melted and golden brown. Remove.
Top nachos with tomato, dollops of avocado and coriander leaves. Serve with lettuce leaves and sour cream.