Heat your oven to 180°C/Fan 160°C/Gas 4. Put a deep frying pan or wok on a medium heat for 2 mins, then add 1 tbsp oil and the beef mince. Fry for 5 mins, stirring often to break up any lumps with a wooden spoon.

While the beef fries, peel and dice the red onion. Halve the pepper, scoop out the white pith and seeds, and finely chop the pepper. When the beef has browned, stir in the veg. Season with a pinch of salt. Fry, stirring often, for 5 mins till the veg start to soften.

While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks (keep the leaves for later). Drain the kidney beans and rinse under cold water.

Stir the garlic and parsley stalks into the pan with 1 tsp each ground coriander and smoked paprika. Cook and stir for 1 min. Tip in the red kidney beans. Pour in the passata. Pop a lid on the pan and bring it to the boil, then turn the heat down and simmer for 15 mins, stirring a few times, till the chilli has thickened.

While the chilli simmers, chop the tortillas into around 8 triangles each. Lay them out on a baking tray and slide into the oven. Bake for 5-8 mins till they’re crisp. These are your nacho chips.

Heat your grill to high. Coarsely grate half the block of cheddar.

Heap the nacho chips up in 1 medium-sized heatproof dish (or 2 smaller heatproof dishes for individual servings). Taste the chilli and add a pinch more salt if you think it needs it. Spoon the chilli over the nacho chips. Sprinkle over the cheddar. Slide under the grill and cook for 3-4 mins till the cheese is melted and bubbling.

While the nachos grill, finely chop the parsley leaves. Spoon the cheesy beef and bean nachos onto 2 warm plates (or leave them in the individual dishes if you prefer – remember, they’ll be hot) and sprinkle over the chopped parsley leaves to garnish.