Beef & bean nachos

SERVES 4

On Father’s Day, why not whip up some nachos for Dad and top them off with some of Lewis Road Creamery’s Sour Cream? Serve them up with some sport and an ice-cold beer, and he’ll be a happy man!

2 tbsp olive oil

1 large onion, diced

3 garlic cloves, crushed

600g minced beef

1 beef stock cube

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp cumin

Pinch of allspice

1 tsp raw sugar

1 bay leaf

400g tin crushed tomatoes

1 tin hot chilli beans

TO SERVE

2 large bags corn chips

1 cup tasty cheese, grated

200g pottle Lewis Road Creamery Sour Cream Guacamole, black sesame seeds, coriander leaves, lime wedges, to serve

1 Heat a large frying pan on medium heat with the oil. Cook the onions with a pinch of salt until translucent – about 5 minutes. Add the garlic and cook for a further 1 minute. Turn the heat to high and add the beef, breaking up as it cooks until it has browned.

2 Crumble over the beef stock cube, add the tomato paste, Worcestershire sauce, cumin, allspice and sugar, stirring to combine. Add the bay leaf, tomatoes and chilli beans, stirring well. Let it reduce over medium heat for around 20 minutes or until most of the liquid has absorbed and the sauce is thick and glossy.

3 When done, discard the bay leaf. Season.

4 To serve, spoon the beef and bean mixture over corn chips. Scatter the cheese on top, then pop under the grill to melt. Drizzle with sour cream, top with guacamole and garnish with sesame seeds and coriander. Serve with a lime wedge on the side.