Beef nachos with chunky guacamole

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add beef and cook, breaking up any lumps, for 3–5 minutes or until browned.
2. Stir in taco mix, tomato paste and ¾ cup (185ml) water and bring to the boil. Add sweet potato, zucchini and beans. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
3. Meanwhile, cut each tortilla into 8 wedges. Lightly spray a large baking tray with oil. Arrange tortilla wedges on prepared tray in a single layer and lightly spray with oil. Bake for 6–8 minutes, turning once, or until golden and crisp. Cool.
4. Combine avocado, tomato, shallots and coriander in a small bowl. Set guacamole aside.
5. Spoon beef mixture into shallow heatproof serving bowls. Sprinkle with cheese and bake for 5 minutes or until cheese has melted. Arrange tortilla chips around the beef and top with guacamole. Serve.