Get a large frying pan over a super high heat. Drizzle in some olive oil, then tip in the beef. Use the back of your wooden spoon to break up the meat into small chunks. Peel the red onion, then coarsely grate it straight into the pan over the heat. Fry, stirring occasionally, until all the liquid has evaporated from the pan.

Nacho building time. Pile the tortilla chips in a large serving dish. Slice up the lettuces and put straight on top. Squish the cherry tomatoes between your hands on top of the lettuce. Grate the Cheddar (no need to wash the grater first), cut the limes into wedges and set both aside for a moment.

Back to the mince. Add the Cajun seasoning and some salt and black pepper. Give everything a good stir and cook for 2 mins more or until the beef is crisp before taking off the heat.

Top the nachos with the crispy beef. Dollop over some sour cream, add jalapeños to taste, and then scatter over the grated cheese. Serve at the table with the lime wedges for people to help themselves. Nachos – done.