Brown the beef: Heat a large frying pan over a medium-high flame until a drop of water dances across the surface. Add the minced beef and let it sit undisturbed for a full 2 minutes—listen for the vigorous hiss and watch the underside turn a deep mahogany brown before breaking it apart with a wooden spoon. Continue cooking until no pink remains and the pan has a sticky, browned fond on the bottom. This fond is pure flavour.

Build the base: Reduce the heat to medium. Add the diced onion and stir, scraping up the fond. Cook for 4-5 minutes until the onion turns translucent and releases a sweet, savoury fragrance. Add the garlic and cook for another 30 seconds until it smells aromatic but not burnt. Stir in the tomato purée and cook for 1 minute, watching it darken to a richer red.

Season and simmer: Sprinkle over the smoked paprika, cumin, oregano, and chilli powder. Stir constantly for 30 seconds—the spices will bloom, releasing an earthy, warm scent that fills the kitchen. Pour in the chopped tomatoes and beef stock, then add the drained black beans. Bring to a gentle bubble, then reduce the heat to low. Let it simmer uncovered for 12-15 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick enough to hold its shape on a spoon. The colour will be a deep, rusty red.

Prepare the layers: While the meat simmers, preheat your oven to 200°C (180°C fan). Toss the diced avocado in the lime juice to stop it browning. Combine the grated cheddar and Monterey Jack in a bowl. Spread half the tortilla chips in a single layer on a large, ovenproof tray or dish—choose one with a lip to catch any drips.

First assembly: Spoon half of the meat mixture evenly over the chips. You want to see meat nestled between the chips, not just sitting on top. Sprinkle over a third of the cheese mixture. This first layer of cheese helps glue everything together.

Second assembly: Add the remaining tortilla chips on top, trying to cover any bare spots from the first layer. Spoon over the rest of the meat mixture, ensuring it reaches the edges. Scatter the remaining cheese over the top, focusing on the chips that look most exposed. The cheese should form a patchwork across the surface.

Bake to perfection: Place the tray in the oven and bake for 10-12 minutes. You are looking for the cheese to be fully melted and bubbling gently at the edges, with some golden spots appearing on the top. The chips around the perimeter should be lightly toasted, not burnt. Remove from the oven and let it rest on the counter for 3 minutes—this is crucial for the layers to set.

Finish with freshness: While the tray rests, the surface will still be steaming. Scatter over the diced avocado, sliced spring onions, chopped coriander, and pickled jalapeños. Dollop spoonfuls of soured cream across the top. The contrast of hot, melted cheese and cool, fresh toppings is the final sensory reward.