Beef and Chorizo Nachos

Serves 8
1 onion, coarsely chopped
250g chorizo sausage, coarsely chopped
500g minced beef
2 teaspoon ground cumin
375ml beer
660ml passata (tomato pasta sauce)
1 tablespoon dried oregano
2 x 230g corn chips
160g (2 cups) coarsely grated cheddar cheese
300g sour cream

Place the onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the onions are cooked. Add the mince and cumin to the pan stirring to break up any lumps for 4 minutes or until meat is browned. Add the beer and simmer for 5 minutes. Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens. Preheat oven to 200c. Line a roasting pan with non-stick baking paper. Arrange half the corn chips over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts. Serve with sour cream.

The Culinary Chase's Note: Eat the nachos off the tray or divide up into individual portions. Before serving this, squeeze a bit of lime juice all over the top and add chopped coriander.