Nachos Tray Bake with Jalapeño & Lime Salsa

• 6 x Helga’s Corn Tortillas, halved, cut into wedges 

• 30g sachet taco spice mix 

• 1 tbsp olive oil 

• 300g beef mince 

• 1/3 cup water 

• 1 ¼ cups grated Mexican cheese (150g) 

• 2 tomatoes, seeded, finely chopped 

• 1 avocado, chopped  

• 200ml sour cream 

• ½ small red onion (125g), thinly sliced  

• Extra sliced jalapeños and coriander sprigs, to serve 

Jalapeño & lime salsa 

• 1/2 fresh jalapeño, seeded, chopped 

• 3 green onions, thinly sliced 

• 1 cup roughly chopped coriander stems & leaves  

• 2 tsp finely grated lime zest 

• 2 tbsp lime juice 

• 1/4 cup olive oil 

1. Preheat oven to 160°C. Spray 3 large oven trays with olive oil spray. Spread tortilla wedges on trays and spray with more oil. Bake for 8 minutes. Turn chips over and bake for 5-6 minutes or until crisp. Remove from oven and set aside.  

2. To make salsa - process all salsa ingredients in a food processor until smooth.  

3. Heat oil in a large non-stick frying pan over a medium heat. Add mince and cook, breaking up the lumps for about 5 minutes until browned. Add spice mix and stir for 2 minutes. Add 2/3 tomatoes and stir in the water. Cook until water absorbs for 4-5 minutes.  

4. Spread chips on an ovenproof tray in a pile. Sprinkle with cheese and return to oven for about 5-6 minutes or until cheese has melted. Spoon the hot mince mixture over chips.  

5. Sprinkle over remaining tomato and avocado. Dollop with sour cream, drizzle with salsa then sprinkle with red onion, extra jalapeños and coriander sprigs to serve.