Prepare by dicing your peppers and draining the black beans.
In a large pan, fry the lean beef mince in oil for a few minutes, stirring frequently, until browned.
Add the peppers, black beans, chilli flakes and Bay’s Kitchen Spicy Mexican Stir-In Sauce and stir well.
Leave to simmer for 15 minutes to allow the peppers to soften with a lid on.
In the meantime, prepare the lime yoghurt by adding the juice of one lime and finely chopped coriander to the yoghurt and mix well.
Line a bowl with nachos ready to top with the Mexican Beef Chilli.
Spoon the chilli onto the nachos and sprinkle with grated cheese. To serve, add any leftover coriander then drizzle with lime yoghurt.