What you’ll need:

Tinga Sauce:

1 can of whole peeled tomatoes

½ Medium brown onion – finely diced

1 Tbsp chopped garlic cloves

1 Tbsp dried oregano

Beef:

500g beef cleaned and cubed 1cm diced - skirt/rump/sirloin will work

Vegetarian Mix:

1 diced carrot

1 diced zucchini

1 cup finely chopped cauliflower

1 cup finely chopped broccoli – use the stalks of the cauliflower and broccoli to minimise waste.

1 cup diced mushrooms - flat, field or button would work.

Flaky sea salt to season

NOTE: You can use any veggies you have in your fridge.

Nachos:

3 cups yellow corn chips

1 cup Beef or Vegetarian mix                                            

2 tbsp black beans – cooked, you can use red if you prefer                                          

1.5 cups pizza cheese or mozzarella                                       

½ cup Chiffonade (finely sliced ice burg lettuce)                                   

2 tbsp. Guacamole – (or more! Measure with your heart)                                                       

2 Tbsp Whipped sour cream                                                        

2 Tbsp tomato pico de gallo                                                        

Sliced chili (optional)  
                                                        
Fresh coriander – to garnish                                                          

Tinga Sauce:

In a suitable pot, sauté the onions and garlic on a low heat until transparent, add all other ingredients, except for the diced vegetables, crushing the tomatoes.

Bring to boil and cook out on simmer for 10 minutes.
Stirring every minute so the sauce doesn’t stick to the bottom.

Use a stick blender and blend tomato sauce, checking seasoning.

Beef:

In a hot pan, cook beef cubes, season as you cook until seared on the outside. Set aside. You can cook all the way through or leave slightly rare/medium rare depending on your steak preference.

Add cooked cube beef to the tomato sauce and allow to cool – or use straight away.

Vegetarian Mix:

Add the diced vegetables to the tomato sauce, cook for a further 5 minutes, don’t cook too long you want your veggies al dente – still crunchy; now allow to cool – or use straight away.

Nacho Time:

Place corn chips on a lined flat baking tray with no lip and create some height, but making a flat top. If you use an oven tray with no lip, you will be able to easily slide the cooked nachos off the tray onto your plate. You can make 2 at a time.

Warm your beef or vegetarian mix in a pot.

Place Protein/Vegetarian mix in the middle of the nacho chips, and spread around. Try not to spread out too much, you want to see the edges of the corn chips.

Sprinkle black beans over mix.

Place the pizza/mozzarella cheese over the mix – now place in the oven. Leave the door ajar and watch your cheese melt.

Once you have your desired melted cheese… take your nachos out of the oven.

Carefully transfer your nachos to a plate. Best way is to have your tray as close as you can to the middle of your plate and low, now side in one smooth motion while pulling your tray away, keeping the nachos together.

Now time to garnish:

Add your chiffonade (sliced ice burg lettuce). Then spoon on guacamole, sour cream, pico de Gallo. Optional - add fresh chilies, sliced pickled jalapeños, and your favourite hot sauce.

Garnish with the fresh coriander.