Tex-Mex Cheesy Beef Nachos with Cheddar Cheese & Sour Cream

Slice each mini flour tortilla into 6 wedges. Arrange the 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 a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the carrot and sweetcorn and cook until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

Add the tomato paste, the water and beef-style stock powder to the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Stir through the 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 the shredded Cheddar cheese over the beef mixture, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.