2 tbs extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
300g beef mince
2 tbs tomato paste
2 tbs Mexican spice mix
2 x 400g cans cherry tomatoes
400g can black beans, drained, rinsed
1 chicken or beef stock cube
100g sour cream
1 tbs lime juice
300g salted corn chips
250g smoked scamorza, grated
Pickled jalapenos, coriander leaves, lime wedges and beer (optional), to serve
Preheat oven to 220°C/200°C fan-forced. Heat the oil in a large non-stick frypan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 3-4 minutes until softened. Add beef, tomato paste and spice mix and cook for a further 5-6 minutes, breaking up mince with a wooden spoon, until beef is well browned. Add tomatoes and beans. Fill one tomato can with water and add to the pan with the crumbled stock cube. Bring to a rapid simmer, then cook for 15 minutes or until sauce has reduced. Season with salt flakes and freshly ground black pepper.
Meanwhile, place avocado flesh, sour cream and lime juice in a food processor. Season and whiz until smooth. Set aside.
Spoon two-thirds of the mince mixture over the base of a large baking dish. Arrange corn chips evenly over the top, then sprinkle with one-third of the scamorza. Spoon over remaining mince mixture, then sprinkle with remaining scamorza. Bake for 12-15 minutes until the cheese is melted and golden.
Top with spoonfuls of avocado sour cream, sprinkle over jalapenos and coriander leaves and serve with lime wedges and beer, if desired.