Nachos...

Serves: 4
Ingredients:
   Allergen free corn chips- wheat, lactose, dairy free (I use Mission White Tortilla strips)
   2 tomatoes, diced
   1/3 red capsicum, diced
   1/2 green capsicum, diced
   1 tablespoon extra virgin olive oil
   1 medium brown onion, finely chopped
   2 teaspoons ground cumin
   2 teaspoons ground coriander
   1 teaspoon paprika
   1/4 teaspoon cayenne pepper
   500g beef mince
   400g can kidney beans, mashed
   400g can crushed tomatoes
Guacamole
   3 avocados, halved, roughly chopped
   1 small red onion, finely chopped
   1 long red chilli, deseeded, finely chopped
   1/4 cup chopped fresh coriander leaves
   1/4 cup lime juice
(There will be left over mix)

Method:

1.  Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add mashed kidney beans and crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened.
2.  Meanwhile make guacamole: Roughly mash avocado in a bowl. Add onion, chilli, coriander and lime juice. Season with salt and pepper. Stir to combine. Set aside.
3. Lay corn chips and diced tomatoes, capsicum (both types), and mince mixture in a serving bowl.
   Serve with a spring of coriander and guacamole. Cheese can be added if wanted.