Meat topping for nachos

Ingredients:

• 450 g of ground beef
• 220 g raw Mexican chorizo ​​sausage, casings removed
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tbsp tomato paste
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 can (200 g) of tomato sauce

Preparation:

1. Combine the olive oil, ground beef, and chorizo ​​in a skillet and heat over medium-high heat. Cook, stirring, until the ground beef is browned, 5-6 minutes. Season with salt and pepper to taste.
2. Add the onion and garlic to the pan and cook, stirring, until the onion softens, about 4 minutes. Push the onion to the edges of the pan and add the tomato paste, chili powder, cumin, coriander, and paprika; cook, stirring, until fully incorporated.
3. Add the tomato sauce and 1 cup water, stir together and simmer until the sauce thickens, 6 to 7 minutes.