Beef Nachos

• 2 tsp olive oil
• 1 lb ground beef
• 1/4-1/2 tsp red pepper flakes
• 1 tsp ground cumin
• 1 can (14 oz) diced tomatoes
• 1/2 cup beef stock
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 medium avocado, peeled, pitted and coarsely chopped
• 1 tbsp lime juice
• 7 oz tortilla chips
• 1 cup coarsely grated Cheddar cheese
• 1/2 cup sour cream
• 1 medium tomato, finely chopped
• 2 tbsp thinly sliced fresh cilantro leaves

1. Heat the oil in a large saucepan on high heat. Cook beef, red pepper flakes and cumin, stirring, until browned. Stir in the undrained tomatoes, stock and beans; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 30 mins or until thickened. Season to taste.
2. Meanwhile, mash the avocado in a small bowl with the lime juice until smooth. Season to taste.
3. Preheat the broiler.
4. Divide the tortilla chips between four heatproof serving plates. Sprinkle with cheese. Broil, in batches, until the cheese melts. Top with the beef mixture, avocado mixture, sour cream, tomato and cilantro.

olive oil, ground beef, red pepper, ground cumin, tomatoes, beef stock, kidney beans, avocado, lime juice, tortilla chips, cheddar cheese, sour cream, tomato, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35474 (may not work)