Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Lightly grease a large Weber Ware Frying Pan. Place the corn chips into the pan. Sprinkle the grated mozzarella cheese over the corn chips. Scatter the Mexican pulled beef on top and finish by sprinkling the grated tasty cheddar all over.
Once the barbecue is preheated, make adjustments to the burner control(s) if required for the roasting setting. Place the nachos on the barbecue and cook until the cheese is golden, about 20 minutes.
While the nachos are cooking, make the guacamole and tomato salsa. For the guacamole, mash the avocados, and then add the lime juice and coriander. Mix together and season with salt and pepper to taste. To make the tomato salsa, combine the tomatoes, onion, chilli, and olive oil, and season with salt and pepper.
Remove the nachos from the barbecue. Serve with the guacamole, tomato salsa, sour cream, and jalapeño peppers.
