Tex-Mex Cheesy Beef Nachos

Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two oven trays lined with baking paper. Drizzle (or spray) with olive oil, then 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 a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the garlic and Tex- Mex spice blend and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

Add the tomato paste, the water and beef-style stock powder to the beef mince and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season with pepper. Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes. TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash of water to loosen the mixture if needed.

While the cheese is melting, scoop the flesh out of the avocado (see ingredients), then place in a small bowl and mash with a fork. Add the Greek-style yoghurt and white wine vinegar to the bowl and stir to combine. Season to taste. TIP: For a smoother crema, use a food processor or stick blender.