You’ll Need
300g beef mince
200g lightly salted tortilla chips
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, crushed
1 tbsp tomato purée
150ml passata
1 tsp smoked paprika
1 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
150g mature cheddar, grated
75g mozzarella, grated
For The BBQ Drizzle
3 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
Optional But Dangerous
Sliced jalapeños
Sour cream
Spring onions
Guacamole
Crispy bacon bits
Method
Preheat your air fryer to 190°C.
Place the beef mince, onion, garlic, and olive oil into a foil tray or heatproof dish.
Cook for 8 minutes, stirring halfway through, until browned.
Stir in the tomato purée, passata, smoked paprika, chilli powder, cumin, garlic powder, sea salt, and black
pepper.
Return to the air fryer for another 8–10 minutes until the chilli becomes thick, rich, and smoky.
Meanwhile, mix together the BBQ sauce, honey, and Worcestershire sauce.
Arrange half of the tortilla chips in a heatproof serving tray.
Spoon over half of the smoky beef mixture.
Scatter over half of both cheeses.
Repeat the layers with the remaining chips, beef, and cheese.
Drizzle lightly with the BBQ sauce.
Return to the air fryer at 180°C for 3–4 minutes until the cheese is fully melted, bubbling, and lightly browned.
Finish with jalapeños, spring onions, sour cream, guacamole, or crispy bacon bits if using.
Serve immediately while the cheese is still stretching and the chips underneath are holding on for dear life.