Mexican nachos bake

Grease a 25cm round ovenproof dish (8-cup capacity).

To make filling, heat oil in a large, deep frying pan over a medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, until onion is soft. Add beef mince and cook, stirring to break up mince, for about 5 minutes, or until browned.

Add seasoning. Cook, stirring, for 1 minute. Add undrained beans and salsa. Mix well. Bring to a boil and boil gently, stirring occasionally, for about 10 minutes, or until slightly thickened. Remove from heat. Stir in coriander. Spoon into prepared dish.

Combine corn chips with ½ cup of the cheese in a large bowl. Scatter over filling. Top with remaining cheese.

Cook in a moderate oven (180°C) for about 12 minutes, or until golden brown.

Serve nachos with guacamole, chopped tomatoes and sour cream.