HelloHero: Tex-Mex Cheesy Beef, Bacon & Veggie Nachos

• Slice each mini flour tortillas into 6 wedges. Arrange tortilla wedges over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. • Bake until golden and crispy, 8-10 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!

• While the nacho chips are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 3-4 minutes. • Add carrot and sweetcorn and cook until softened, 4-5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add beef mince and diced bacon, then cook, breaking it up with a spoon, until browned, 4-6 minutes.

• Add tomato paste, the water and chicken-style stock powder to the beef and stir to combine. Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. • Stir through baby spinach leaves until wilted, 1 minute. Season with pepper.

TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash more water to loosen the mixture if needed.

• Sprinkle shredded Cheddar cheese over beef mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.