Guilt Free Beef Nachos Inspired by NOOD

Sauté Onion and Garlic:

Preheat the oven to 200°C. Line an oven tray with baking paper. Medium dice onion. In a large non-stick pot, heat olive oil and sauté ¾ of the onions until translucent but not browned, about 5 minutes. In the meantime, mince garlic to resemble a paste and medium dice capsicum. When onions are translucent, add nacho's spice mix and half the garlic; cook for about 2 minutes more.

Start Beef Mixture:

Add diced capsicum and cook for a further 3 minutes. Add beef and cook until browned, breaking up with your spoon or spatula; season with salt and pepper. Pour in diced tomatoes and cook on low heat for about 15 minutes. Drain and rinse the beans.

Make Guacamole:

Cut the avocado in half and remove the stone. Using a spoon, scoop out the avocado into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining garlic paste, half the coriander and as much of the remaining red onion as you' d like (you may have extra). Season with salt and pepper, and adjust lime juice to taste. Set aside as you continue cooking.

Add Beans:

Remove star anise. Add beans to the pot, and cook for a further 5 to 10 minutes until liquid is reduced and to your desired consistency. Taste, then season before turning off the heat.

Bake Tortilla Chips:

In the meantime, place tortilla chips on the lined baking tray. Add to the oven for 3 minutes to crisp up.

You Plate It:

Remove tortilla chips from oven. Cover with beef mixture followed by a generous layer of guacamole and finally a drizzle of yoghurt. Garnish with fresh coriander leaves and remaining lime wedges. Enjoy!