Salsa Beef Nachos

Ingredients:

• Salsa Tordilla Chips: 1 pack
• Ground beef: 100 g
• Vegetable oil (for frying): As needed
• Onion (diced): 1 piece
• Garlic (minced): 1 clove
• Coriander seed powder: 1 tsp
• Cumin powder: 1/2 tsp
• Tomatoes (pureed): 3 pieces
• Salt and black peppercorns (ground): As needed
• Red chili powder: As needed
• Red kidney or pinto beans (cooked & drained): 100 g
• Cheddar cheese (shredded): 200 g
• Fresh cilantro (chopped): For garnish
• Red onion (diced): For garnish
• Tomato (diced/filleted): For garnish
• Green chili pepper (chopped): For garnish

Instructions:

1. Sauté ground beef in hot oil until brown. Add diced onion, garlic, coriander powder, and cumin; sauté until onion is translucent. Stir in tomato puree and simmer until thickened. Season with salt, black pepper, and chili powder, then fold in half of the beans.
2. Arrange Tordilla chips in an ovenproof baking dish. Spoon the beef mixture evenly over the chips and cover with shredded cheddar cheese.
3. Bake in the middle rack of a preheated oven at 200°C (390°F) for 5 to 10 minutes until the cheese is completely melted.
4. Remove from oven and scatter the remaining beans, fresh cilantro, red onion, diced tomatoes, and green chilies on top. Serve hot!