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Preparation
Step 1
In a large bowl, toss the potatoes with the smoked paprika and 1 tbsp olive oil. Season with salt and pepper. Put in the basket of an air fryer and cook at 400C for 10 minutes. Shake the basket, stir the potatoes and cook for 10 minutes more until golden and tender.
Step 2
For the beef topping, set a large saucepan over a high heat with the olive oil. Cook the beef mince, breaking up with a wooden spoon, for 6-8 minutes until browned all over and the water has evaporated. Add the onion and cook for 3-4 minutes more. Stir in the spices and dried oregano, cook for 1 minute, then deglaze the pan with the chicken stock, scraping all the bits from the bottom. Add the sieved tomatoes, bring to the boil then reduce to a simmer. Cook for 15-20 minutes until the mince is rich and thick. Stir in the coriander.
Step 3
For the salsa, combine all the ingredients in a bowl and season with a little salt and black pepper.
Step 4
To assemble the nachos, arrange the crispy potatoes on a large sheet pan. Pile the beef on to the potato nachos then sprinkle with the cheese. Put under a hot grill for 3-4 minutes to melt the cheese. Finish with the salsa and your pick of toppings.
