Loaded Beef Nachos

Peel and chop the onion and garlic. Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the beef mince. Fry for 5 min further or until nicely browned. Add the garlic, tomato paste, smoked paprika, taco seasoning (spicy!), cumin powder and measured water. Simmer for 5 min until thickened.

Meanwhile, heat a pot over a medium heat with the butter. Once melted, whisk in the flour and cook for 1 min or until the mixture turns into a thick paste. Remove the pot from the heat, whisk the milk into the flour and butter mixture. Return to the heat and bring the milk to a simmer stirring continuously for 3 min or until thickened.  

Reduce the heat to low. Add the cheddar to the pot and stir until the cheese melts. If the sauce is too thick add a splash of water - this is your cheese sauce.

Finely chop the tomatoes, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Place it in a bowl. Squeeze the lime over the avocado. Season with a pinch of salt and mash with a fork.

Arrange the nachos on plates. Top with the beef mixture followed by the tomatoes, mashed avocado, coriander leaves and sour cream. Serve the cheese sauce to the side or drizzle all over.