Chilli Salt Beef Nacho Boats with Lime Sour Cream

Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free

These little beef nacho boats are built for a cold June footy night, but they are just as good on the couch with a movie. Chooki's Chilli Chicken Salt goes into the hot mince so the heat spreads through the beef instead of sitting on top.

Step 1: Brown

Heat the oven to 200C. Warm the olive oil in a frying pan over medium-high heat, then cook the beef and onion for 6 minutes, breaking the mince up as it browns. Stir in the tomato paste, black beans and Chooki's Chilli Chicken Salt, then cook for another 2 minutes until the mince is glossy and well seasoned.

Step 2: Bake

Spread the corn chips over a lined baking tray, trying to keep some whole chips facing up like little scoops. Spoon the hot beef mixture over the chips, scatter over the cheddar, then bake for 6 to 8 minutes until the cheese has melted and the chip edges are lightly toasted.

Step 3: Finish

Top with diced tomato, jalapenos and coriander while everything is still warm. Dollop over the lime sour cream and serve straight from the tray.

Tip: Keep the beef mixture fairly dry before it hits the chips. If there is liquid in the pan, cook it for another minute so the nacho boats stay crunchy.