1 tblsp olive oil
1 onion, finely chopped
500g beef mince
30g sachet steak carne asada seasoning
400g can red kidney beans, drained, rinsed
390g jar nachos topping
1⁄2 cup water
230g packet white corntortilla strips
1 cup Mexican three-cheese blend
Sour cream, mashed avocado and diced tomato, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 4 minutes, or until changed in colour. Add seasoning. Cook, stirring, for 1 minute, or until fragrant.
Add beans, nachos topping and water to pan. Bring to boil. Gently boil, stirring occasionally, for about 5 to 7 minutes, or until mixture is slightly thickened. Remove from heat.
Divide tortilla strips among four ovenproof dishes (11⁄2-cups capacity). Top evenly with mince mixture. Sprinkle with cheese. Place on an oven tray.
Cook in a hot oven (200C) for about 7 to 10 minutes, or until cheese is golden brown.
Serve with sour cream, avocado and tomato.