For the salsa:

• 2 tomatoes (about 250g), diced
• 1 spring onion, thinly sliced
• ½ green pepper, diced
• 5ml (1 tsp) cumin
• pinch of salt
• 2.5ml (½ tsp) garlic paste
• juice of ½ a lime

For the beef:

• 10ml (2 tsp) olive oil
• 1 small red onion, finely chopped
• 5ml (1 tsp) garlic
• 10ml (2 tsp) cumin
• 7.5ml (1½ tsp) paprika
• 250g beef mince
• 60ml (¼ cup) water
• 15ml (1 tbsp) tomato paste
• salt and pepper

To assemble and serve:

• 150g corn chips
• 250ml (1 cup) grated cheddar cheese
• sour cream, to serve
• guacamole, to serve

1.) Place all of the salsa ingredients in a bowl and mix together. Set aside while you prepare the beef.

2.) To make the beef heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, cumin and paprika and cook for 2 minutes. Add the beef mince, water and tomato paste. Season well with salt and pepper, lower the heat and simmer gently until the liquid has evaporated and the mince has cooked through. Set aside to cool slightly.

3.) Preheat the oven to 180ºC and lightly grease a baking tray. Layer the corn chips, mince and cheddar cheese on the tray. Bake for 10-15 minutes until the cheese has melted. Serve immediately topped with salsa, sour cream and guacamole.