Add some chorizo sausage to beef nachos to spice things up a little! This recipe is also gluten-free.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 1 chorizo sausage, coarsely chopped

• 250g minced beef

• 420g can Mexican chilli beans (Coles brand)

• 200g pkt corn chips

• 120g (1 1/2 cups) coarsely grated tasty cheese

• 125ml(1/2 cup) mild chunky salsa

• 125g (1/2 cup) sour cream

• 1 ripe avocado, peeled, stone removed, mashed

• Coriander leaves, to serve

• Lime wedges, to serve

Method

• Step 1

  Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.

• Step 2

  Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.

• Step 3

  Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.