Mexican Beef Supper Nachos

Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the zucchini. Cut each flour tortillas into 8 triangles. Halve, pit, and cut the avocado into 1/2-inch cubes. Cut the lime into wedges. Roughly chop the cilantro.

Bake the tortilla chips: Meanwhile, brush or spray the tortillas with oil and arrange in one layer on a baking sheet. Bake in the centre of the oven, flipping halfway through cooking, until golden and crispy, 8-12 min. (TIP: Keep your eye on the tortillas so they don't burn!)

Make the filling: Meanwhile, heat a large pan over a medium-high heat. Add a drizzle of oil, then the red onion and garlic. Cook until onion is soft, 4-5 min. Add the ground beef and cook, breaking up the meat with a spoon, until no pink remains, 4-5 min.

Add the zucchini, diced tomatoes and taco seasoning. Bring the mixture to the boil. Reduce the heat to medium-low and simmer until the filling thickens slightly, 6-8 min. Season to taste with salt and pepper.