Mexican mince bake with nachos and cheese

Preheat the oven to 200°C (180°C fan). Heat the oil in a large frying pan and brown the beef over high heat for about 5 minutes, breaking it up well, until no pink remains.

Add the onion, garlic and pepper to the pan and cook for 3 minutes, until the onion has softened. Drain off any excess fat if needed.

Sprinkle in the taco seasoning and fry for 1 minute. Stir in the salsa and black beans, lower the heat and simmer uncovered for 6-7 minutes, until most of the liquid has cooked away. Season with salt and pepper.

Remove the pan from the heat and stir in half of the sour cream until combined. Set the rest of the sour cream aside for serving.

Lightly crush the tortilla chips into bite-sized pieces, then spread half of them in the bottom of a baking dish. Top with half the beef mixture, then half the shredded cheese. Repeat with the remaining chips, beef mixture and cheese, finishing with cheese on top.

Bake uncovered for about 15 minutes, until the cheese is melted, bubbling and golden at the edges.

Let the bake rest for 3 minutes. Garnish with pickled jalapeños, spring onion and lime wedges, then serve with the reserved sour cream.