Preheat your oven to 200°C (180°C fan). While it heats, place a large frying pan over a medium-high heat and add the olive oil. You’ll know the pan is ready when the oil shimmers and a single onion piece sizzles on contact.

Cook the onion and pepper. Add the diced onion and red bell pepper to the pan. Stir them around with a wooden spoon for about 4 minutes — the onion should turn translucent and the pepper will soften, releasing a sweet, fragrant smell that fills the kitchen.

Brown the mince. Tip the beef mince into the pan, breaking it up with your spoon. Let it sit undisturbed for a minute to get a good sear, then stir. Continue cooking for 5–6 minutes until the meat is no longer pink and you can hear a gentle sizzle. If there’s excess fat, carefully spoon it out, leaving about a tablespoon behind for flavour.

Add the aromatics and spices. Stir in the minced garlic, tomato purée, smoked paprika, cumin, and oregano. Cook for 1 minute — you’ll notice the paste darkens and the spices become deeply aromatic, almost toasty.

Simmer the sauce. Pour in the chopped tomatoes and the drained kidney beans. Stir everything together, then bring the mixture to a gentle bubble. Reduce the heat to low and let it simmer for 5 minutes, until the sauce thickens slightly and the colour turns a rich, rusty red. Taste and adjust the salt and pepper.

Assemble the nachos. Spread half the tortilla chips in a single layer on a large, oven-safe tray or in a shallow baking dish. Spoon half the meat mixture evenly over the chips, then scatter half the grated cheddar and mozzarella on top. Repeat with the remaining chips, meat, and cheese — the top should look like a golden, cheesy blanket.

Bake until bubbly. Slide the tray into the oven and bake for 8–10 minutes. You’ll know it’s done when the cheese is completely melted, bubbling at the edges, and the chips around the rim have turned a slightly deeper golden brown. The smell of melted cheese and smoky spices will be irresistible.

Rest and serve. Let the nachos sit on the counter for 2 minutes — this brief rest stops the toppings from sliding off and lets the cheese set just enough for easy serving. Dollop with sour cream, scatter spring onions, coriander, and avocado, and add jalapeños if you like heat.