Best Nachos

For the mince

2 tbsp oil ½ jalapeño chilli, and or pickled jalapeno
1 onion, finely chopped slices
½ green pepper, finely diced 1/2tsp Salt
2 garlic cloves, finely chopped
2 tsp smoked sweet paprika Small bunch of coriander, finely chopped
1½ tsp ground cumin Juice of 2 limes
1 tsp Mexican oregano (optional)
350g beef mince For the guacamole
2 tsp dark muscovado sugar ½-1 chilli, deseeded
salt A little extra coriander (optional)
Juice of 1 lime 2 large ripe avocado
70ml of coffee (½ tsp of instant) Juice of 1 lime
2 spoons of salsa
For the salsa
2-3 ripe tomatoes, finely chopped Plus
1 onion, chopped 200g salted corn tortilla chips
100g cheddar, grated
pickled jalapeños, thinly sliced

To make the salsa, if not using shop-bought, combine all the ingredients and season to taste. Add
extra salt to draw out liquid. Leave to develop for 30 mins.

Heat the oil in a frying pan over a medium heat and soften the chopped onion and pepper. Add the
garlic and cook for a minute or so, stirring, then stir in the spices and oregano, if using, and cook
for a couple of minutes.

Add the mince, turn the heat up and brown well, stirring.

Stir in the sugar, lime and coffee, season to taste and turn down the heat. Leave to simmer gently
while you prepare the sauces.

Preheat the oven to 190C/375F/gas mark 5.

To make the guacamole, squash avocado with a fork until roughly pureed, then salsa and lime.
Add just enough cold water to bring it to a dropping consistency, then add the crumbled white
cheese and season to taste.

Put a third of the tortilla chips into an oven dish, and top with a quarter of the chilli and cheddar.
Repeat this twice more, then put the remaining chilli and cheese on top and bake for about 15
minutes, or until the cheese has melted.

Top with the salsa, guacamole and sliced radishes or jalapeños, and serve immediately, with any
extra salsa or guacamole on the side.