Step 1

Pre-heat the oven to 200°C/400°F

Step 2

Wash and slice the potatoes into thin slices, transfer them into a bowl. Drizzle or spray on oil, season with salt and toss to coat. Bake in the oven for 12 minutes or until slightly brown, then flip around and bake for another 8-10 mins until crispy.

Step 3

While your potatoes bake, in a pan, add oil and cook the ground beef with ginger, paprika, chipotle powder, salt on medium heat for a few minutes until beef is cooked through.

Step 4

Add the tomato paste and cook until the sauce is mixed well. Remove from heat and set aside.

Step 5

In a bowl, mash avocados with a fork until slightly chunky

Step 6

Chop up cilantro, onions and dice up jalapeño into small pieces and add to bowl of chunky avocado.

Step 7

Without over-mashing the avocado, gently mix together until mixed together well. Add salt and pepper to taste and set aside.

Step 8

In another bowl, toss together your diced tomatoes, onions, cilantro and jalapeño.

Step 9

Add lime juice and salt, then mix well and set aside.

Step 10

Assemble all the ingredients onto a large plate, starting with the potatoes as a base layer then adding beef on top.

Step 11

Garnish with fresh arugula and spinach, then top it off with the guacamole and pico the gallo.

Step 12

Serve with some Cholula or chilli sauce of your choosing for an extra kick (optional).

Step 13

Enjoy!