These nachos are upside down so that the chips retain all their crunch. This is the perfect sharing feasts but also great for a couple to graze on greedily whilst enjoying a movie.
Firstly we will begin by preparing the Queso sauce. Combine the three cheeses into a large bowl sprinkle and toss together with the cornflour and paprika until the cheeses are coated.
Add the milk and cheese to a small milk pan and stir over a low heat until it becomes thick, this will take 5 - 7 minutes. (If you cannot get a Mexican style cheese you can up the cheddar and add an extra tsp of paprika. 1 tsp of chilli flakes and 1 tsp of oregano).
Set the sauce aside to cool slightly and thicken further.
In a large pan, preferably oven-safe add the oil and place over high heat. Add the beef and break up with a wooden spoon. Brown the beef, don't move it about too much two or three turns only in the pan. If there is an excess amount of fat gathered in the pan drain it off.
Lower the heat under the pan. Add the onion and garlic to the pan and cook for a further 5 minutes until the onions are soft and almost translucent. Add the cumin, oregano, chilli flakes and black pepper stir them into the meat and cook for a moment. Add the tomato puree, refried beans and 80ml of water. Stir into the beef. Allow to simmer away 10 minutes.
In the meantime, You can prepare the guacamole and other sides. I decant these into small dishes to serve along side my nachos.
When Beef has had its time on the hob add half of the nacho tortilla chips. Sprinkle with 1/2 the remaining cheese and drizzle with half of the queso sauce. Top this with the remaining chips, cheese and queso. Place under a hot grill until the cheese has melted and begins to blister.
To serve place in the centre of the table with all the small bowls of accompaniments and some small plates. Everyone can grab a plate and load it with what they like.
Servings 6