Rubbish the mince with the taco herbs.
Add the tomato cubes, kidney beans and corn and heat for about 10 minutes.
Crumble some of the tortilla chips coarsely over the dish and sprinkle with the coriander and spring onions.
Spoon the flesh of the avocado in a bowl, mix with the remaining ingredients to a dip and season with salt and pepper.
Serve the dish with the dip and the remaining chips.
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