Serves 6-8

Cut the Mettwurscht open lengthwise, then cut into small cubes and fry with a tablespoon of sunflower oil until browned. Put in a little bowl and keep the fat in the pan.

Peel and finely chop the onion. Peel and crush the garlic. Add a bit more oil to the pan and fry the onion for 4 minutes until soft, then add the garlic and fry for another minute. Remove and add to the bowl with the Mettwurscht.

Add a bit more oil to the pan and fry the mince, breaking down the meat with a spatula, until browned all over. Add the cumin, smoked paprika and the kidney beans and roughly crush the beans in the pan so that they become mushy and bind the meat. Add the Mettwurscht and onions and mix to combine. Taste and season with salt if needed. Remove from the heat.

Preheat the oven to 160°C fan.

Put half the nachos in a baking tin, top with the meat mix and sprinkle with half the cheese. Repeat with the remaining ingredients to create a second layer on top.

Bake in the preheated oven for 10 minutes until cheese has melted.

Meanwhile, make the guacamole. Cut open the avocados, destone and scoop out the flesh. Roughly chop, put in a bowl and mash with a fork. Peel and finely chop the red onion and fold through the avocado. Cut open the tomatoes, remove the seeds, cut into little cubes and fold through the avocado with the coriander, jalapeno, lime juice and salt and pepper to taste.

Serve the nachos with dollops of guacamole and sour cream, scatter with jalapenos and coriander and serve with lime wedges.