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.

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

While the veg fry, finely chop the parsley stalks (keep the leaves for later). Drain the kidney beans and rinse under cold water.

Stir the parsley stalks into the pan with 1 tsp each ground cumin 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 (or use a baking tray if you don’t have a lid) and bring 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, slice 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 crisp up.

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

Heap the tortilla chips up in 1 medium-sized ovenproof dish (or 2 smaller ovenproof dishes for individual servings). Taste the chilli and add a pinch more salt if you think it needs it. Spoon the chilli over the chips. Scatter over the cheddar. Loosely cover any exposed tortilla chips with foil. Slide under the grill and cook for 2-3 mins till the cheese is melted and bubbling.

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