For the Butternut Nacho Chips:

1. Combine all ingredients in a food processor.
2. Blend until a dough forms, if the dough is too dry, add 5ml of water at a time until dough comes together.
3. Wrap and place in fridge to rest for 30 minutes.
4. Remove and roll out on a floured surface, be sure to roll the dough as thin as possible (1-2mm) Cut dough in 5cm thick strips.
5. Starting at one end, cut triangles in a zig zag form. Heat oil in a large pot. Deep-fry the butternut triangles in small batches until golden brown (1-2 minutes). Place on paper towel and set aside until needed.

For the Spicy Beef:

1. Heat a medium pan with oil. Fry onions until translucent.
2. Add ground beef and fry for 5-10 minutes until browned. Add Old El Paso Spice Mix and continue to fry.
3. Turn heat to medium and add tomato puree, brown sugar and sliced chilled. Cook for 10 minutes.
4. Turn the heat off and stir in your chopped coriander. Set aside until needed for assembly.

For the Fresh Salsa:

1. Chop all the ingredients and mix together. Season with salt and pepper.

To assemble:

1. Turn oven grill on. In an oven proof dish, place butternut nacho chips in a circle while leaving space in the centre for the ground beef.
2. Sprinkle cheddar cheese over and grill for 3 minutes until cheese is melted and crispy.
3. Remove from the oven, pour ground beef in the center and top with butternut, salsa, guacamole, fresh lime wedges and coriander. Serve and enjoy!