Mexican Style Beef Tortilla Bowl

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto the board. Cut into 1cm chunks.

c) Halve, peel and slice the red onion as thinly as you can. Pop half the onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle. 

a) Once the tortilla chips are golden brown and crisp, remove them from the oven and set aside. 

b) Then, heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the beef mince and remaining onion. Fry until the mince has browned and the onion has softened, 5-6 mins.

d) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

b) Stir through the tomato puree, beef stock paste, honey and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins. Season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 

a) Just before everything is ready, add the avocado chunks to the pickled onion and gently stir to coat in the pickling liquid.