1 nacho, 2 nacho, 3 nacho, 4.... You wont be able to resist these scrumptious loaded beef nachos
Oven Temp: 160
Heat the olive oil in a large non stick frying pan and gently fry the chopped onion for a few minutes until it begins to soften and stir continuously with a wooden spoon.
Add the crushed garlic, chopped red pepper and chilli to the pan and continue to fry for a minute before adding the steak mince.
Break the meat up with the spoon as it cooks until golden brown. Stir in the beef stock, tomato puree, cayenne and a little salt and pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce has thickened.
Arrange tortilla chips onto an oven proof serving dish and top with the meat sauce, then sprinkle with grated cheese. Place into a hot oven for 10 minutes to allow the chips to soften and the cheese to melt. Sprinkle with chopped avocado, jalapenos, chopped parsley and a squeeze of lime before serving.