Tex-Mex Nachos with Red Chili Pepper Cheese

Preparation

• 1

  For the chilli: Combine the minced meat and 2 ½ tablespoons of chilli powder.

• 2

  In a large pan, fry the minced meat with onion and garlic. Drain the fat.

• 3

  Add the rest of the ingredients and bring to the boil.

• 4

  Turn down the heat to low and simmer uncovered for 45-60 minutes, or until the chilli reaches the desired thickness.

• 5

  For the guacamole, mix the avocado puree with a tablespoon of lime and season to taste.

• 6

  For the pico de gallo, mix the tomato and chopped onion and coriander with a tablespoon of lime and season with salt and pepper.

• 7

  To serve the nachos, place the corn tortillas on a large plate, sprinkle the chilli on top, grate the cheese on top (the cheese will melt due to the heat of the chilli), add the pico de gallo and in the middle place the guacamole and it's ready to enjoy.