Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.

Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.

Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens

Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.

Meanwhile, combine avocado, red onion and lime juice in a bowl

Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve

Time plan tip: Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in fridge. Continue from step 4 up to 30 minutes before serving. Freezing tip: Cool at the end of step 3. Place in an airtight container and freeze for up to three months. Thaw overnight in fridge. Continue from step 4