To prep, measure out the spices, peel and finely chop the garlic cloves, finely dice the red onion, finely chop the chilli, halve the limes, dice the tomatoes, roughly chop the coriander leaves and finely chop the stalks.

In a large frying pan over a high heat, drizzle olive oil.

When the oil is hot, add half the onion and all the garlic and chilli. Stir briefly for 30 seconds and then add the v2mince. Work the mince quickly in a pan until shredded – about 1 to 2 minutes.

Add the smoked paprika and ground coriander, plus salt and pepper to taste, and continue to cook for 4-5 minutes, working the mince and stirring regularly. Remove from the heat and cover to keep warm.

For the guacamole, halve the avocado, remove the seed and spoon the flesh onto a chopping board. Squeeze one lime over the avocado and season with salt and pepper to taste. With a sharp knife or the back of a fork, work the avocado into a pulp. Add half of the red onion and a few pinches of chopped coriander to the avocado pulp and mix to combine. Season further with salt, pepper and lime to taste.

For the salsa, combine the tomato, remaining onion, a few pinches of chopped coriander and a pinch of salt.

Turn the oven grill on to its highest heat.

To begin the assembly, in an oven safe dish create a bed of tortilla chips and top with finely grated manchego (optional) and place under the grill briefly to melt.

Once melted add the spiced v2mince, a sprinkling of salsa, and a few spoons of guacamole. Garnish with sour cream (optional), coriander and jalapeños. Share with family and friends and enjoy!