Cook the ground beef in a pan over medium heat until browned, then drain off any excess fat. Stir in the taco seasoning and broth, and simmer until the sauce coats the beef. Set aside. Preheat the oven to 200°C and line a baking tray with parchment paper. Spread half the tortilla chips on the tray, then add half the cheese and the seasoned beef. Top with the remaining chips and cheese, and bake for 8–10 minutes until the cheese has melted and the edges of the chips are lightly golden. Remove from the oven and add spoonfuls of pico de gallo, guacamole, and sour cream. Angry Rooster Matcha Chili Crunch over the nachos, especially on the sour cream and melted cheese. Serve straight away.
Crispy Churros with Matcha Chili Dip
