Beef topped with nachos

Heat half the oil in a large saucepan.
Brown meat in batches over a high heat, then remove from the pan and set aside.
Add the onion and sauté for one minute, then add the garlic, peppers, chillies, cumin and origanum.
Sauté for two minutes, then add the tomatoes.
Bring to the boil, reduce the heat and simmer for 15 minutes.
Add corn and simmer for a further five minutes.
Stir in the meat and coriander and season to taste with salt and freshly ground black pepper.
Spoon into a greased ovenproof dish, top with nacho chips and sprinkle with cheese.
Bake in a preheated 200 °C oven for 15 minutes until nacho chips are crisp.
Serve hot with guacamole and salsa on the side.