Smokin’ macho nachos

Step 1

Heat half the oil in a large frying pan over medium-high heat. Cook mince, breaking it up with a wooden spoon, for 5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until soft. Add the garlic, cumin, paprika and coriander and cook for 1 minute or until aromatic. Add tomato, water and chipotle. Reduce heat to low. Simmer for 8-10 minutes or until sauce reduces and thickens. Stir in beans.

Step 2

Meanwhile, heat remaining oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Cook the kransky or chorizo, turning, for 3-5 minutes or until golden. Transfer to a plate lined with paper towel to drain.

Step 3

Preheat oven to 180C/160C fan forced. Transfer beef mixture to frying pan. Add corn chips around outside. Sprinkle with kransky or chorizo, and cheese. Bake for 20 minutes or until cheese melts. Sprinkle with capsicum and chilli. Top with crème fraîche, if you like.