1. Heat a medium saucepan over medium heat and add the oil, onion and garlic. Fry for a few minutes until fragrant, then add the beef and brown well. Add the spices and fry to coat the beef. Add the beans and canned tomatoes and season well with salt. Stir and cook for about 30 minutes, until the mixture is thick and fragrant. Taste and adjust seasoning if necessary.

2. For the jalapeno cheese sauce, bring the evaporated milk to a simmer in a small saucepan over medium heat. Toss the cheese with the cornflour and stir the cheese into the evaporated milk until thickened. Stir through the jalapenos.

3. Heat the corn chips in an oven and place on a serving plate. Spoon over as much of the beef and bean mixture as you like, then the cheese sauce. Scatter with cherry tomatoes and coriander and serve.

Tip: Make a double or even triple portion of the beef and bean mix. It will freeze for up to six months and you'll be just minutes away from another meal of nachos whenever the mood takes you.

Also try my easy tres leches cake