Beef & Chorizo Nachos

Ingredients:

1 brown onion, coarsely chopped
2 (about 250g) chorizo sausages, coarsely chopped
500g beef mince
2 tsp ground cumin
1 x 375ml btl beer
1 x 660ml btl passata (tomato pasta sauce)
1 tbs dried oregano
2 x 230g pkts original corn chips
160g (2 cups) coarsely grated cheddar
2 avocados, halved, stone removed, peeled, coarsely chopped
1 red onion, finely chopped
2 tbs fresh lime juice
1 x 300g ctn sour cream
1/2 cup fresh coriander sprigs

Method:

Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.

Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.

Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.

Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.

Meanwhile, combine avocado, red onion and lime juice in a bowl.

Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.