Ingredients

Meat

• 100 g ground beef
• 1 teaspoon olive oil
• 1 clove garlic
• 1 teaspoon each ground paprika and cumin, a pinch of cinnamon, chili powder and oregano
• 1/2 cup broth or water
• 4 tablespoons tomato puree

Guacamole

• 1 avocado
• 1/2 clove garlic
• 1 teaspoon lime juice

And

• 200 g tortilla corn chips
• 60 g cheddar cheese
• pickled jalapenos
• 4 tablespoons canned corn
• beef tomato or regular tomato
• piece of red onion
• cilantro or parsley

Preparation

1. Heat a skillet with oil, add pressed garlic and sauté for a moment.
2. Add meat and brown on high heat on both sides.
3. Season with salt, pepper and spices. Fry, stirring occasionally, for about 3 minutes.
4. Pour in broth or water and bring to a boil. Cover and cook for about 5-7 minutes.
5. Add tomato puree, mix, bring to a boil, cover and cook under cover for about 15 minutes (until the meat is tender). Finally, evaporate any remaining liquid if needed.
6. Mash the avocado or lightly blend with grated garlic, lime and salt.
7. Place a portion of nachos in a baking dish lined with paper.
8. Add some meat in places, sprinkle with cheese and jalapeno peppers. Bake until the dish is heated through and cheese melts (in the oven for about 5 minutes at 200 degrees, or for 1-2 minutes in the microwave at 600W).
9. Dice the tomato. Finely chop the onion into small pieces.
10. Remove from oven, sprinkle with corn, chopped tomato and onion.
11. Place guacamole in the center and decorate with cilantro or chopped parsley.