Loaded nachos

Serves: 4 Prep time: 10 minutes Cook time: 17 minutes

3 large tortilla wraps 1 tbsp olive or vegetable oil 500g lean minced beef 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1/2 tsp mild chilli powder 1/2 tsp garlic powder 150ml beef stock 50g grated Cheddar cheese 1 red pepper, halved, deseeded and finely diced 1 yellow pepper, halved, deseeded and finely diced 10 cherry tomatoes, quartered 2 spring onions, finely diced sour cream, chopped fresh coriander and lime wedges, to serve

Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line 2 baking trays with baking parchment or foil. Stack the tortilla wraps on top of each other and cut the stack into 8 triangles, as if you were cutting a pizza, to make 24 triangles in total. Brush both sides of the tortilla chips with a little oil and place them on the baking trays (if there’s not enough room on the trays you may have to bake them in batches). Bake the chips in the oven for 5–6 minutes, turning them over halfway. You want them just turning crispy but not too brown. Meanwhile, heat the remaining oil in a frying pan over a medium heat, add the mince and fry for 4–5 minutes until browned. Add the spices and garlic powder and mix well. Add the beef stock and simmer for 10 minutes until the stock has reduced right down. Once the tortilla chips are all baked, put them into a baking dish (I use a 27 x 22cm dish). Add the cooked mince on top then scatter over the toppings – grated cheese, peppers, cherry tomatoes and spring onions. Bake in the oven for 5 minutes. Remove from the oven and serve the loaded nachos in the dish with sour cream, fresh coriander and lime wedges on the side.