Beef nachos cups

Process corn chips and cheese until finely chopped. Reserve 1/4 cup. Add butter to processor. Process until combined. Press over base and side of 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins. Place on a baking tray. Refrigerate for 30 minutes.

Preheat oven to 200C/180C fan-forced.

Heat oil in a large frying pan. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic. Cook for 1 minute. Add mince. Cook, breaking up lumps, for 5 minutes or until browned. Add cumin, paprika and chilli powder. Cook for 1 minute. Stir in paste and 1/2 cup water. Simmer for 2 minutes or until sauce thickens. Season. Stir in coriander.

Divide mince among cases. Bake for 10 to 15 minutes or until crust is golden. Stand for 5 minutes.

Carefully remove cups. Dollop with guacamole and sour cream. Serve topped with extra coriander and reserved crumbs.