Ingredients:

For the Beef & Biltong mixture

• 500g Ground Beef
• 100g Biltong , sliced thinly
• 1 tbsp. Oil
• ½ Onion, chopped
• ½ tsp. Chili Powder
• ½ tsp. Paprika
• ½ tsp. Cumin
• ¼ tsp. Red Pepper, crushed
• ½ tsp. Salt
• ½ tsp. Black Pepper
• ½ cup Hot Water
• ½ Onion, chopped

For the Nacho Salsa

• ½ Onion, chopped
• 6 Tomatoes, diced
• 1 Jalapeño, diced finely
• ½ cup Cilantro Leaves, chopped finely
• Juice of 1 lemon
• ½ tsp. Salt

To Serve

• 50g Nacho Chips
• 1 ½ cup Cheddar Cheese, grated
• 1 Avocado, pitted and diced
• 250ml Sour cream

Directions:

1. Preheat your oven to 180 °C.
2. For the Beef and Biltong mixture- In your Cast Iron Skillet/ Frying Pan (24cm) over medium-high heat, add the olive oil and half the diced onion and fry until soft. Add the ground beef and cook until the meat is browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt and pepper to the beef and stir to combine. Add the biltong and hot water to your Skillet and stir to combine. Reduce the heat to low and simmer while you prepare the other ingredients. 
3. For the Nacho Salsa- In a small bowl, combine the remaining diced onion with the tomato, jalapeño, cilantro, lime juice and 1/2 teaspoon salt. Stir all the ingredients together and set aside.
4. For the nachos– In an oven proof dish, layer the tortilla chips, scoop half the beef and biltong mixture and sprinkle a layer of cheddar. Add another final layer of chips and the remaining beef and biltong mixture and sprinkle the remaining cheddar cheese. Place the dish in the oven for +-1 minute and bake until the cheese is melted and bubbly. Carefully remove the dish from the oven.
5. Serve– Top the nachos with avocado, salsa and dollops of sour cream. Serve and enjoy!