Preheat the oven to 200°C. Place the guacamole ingredients into a mixing bowl and mash with a fork until combined.
In a non-stick frypan, over a medium heat sauté the white onion until soft. Add the beef mince and bacon bits, cook for 5-6 minutes until the mince and bacon has browned. Add the kidney beans, Simon Gault Home Cuisine Mexican seasoning, beef stock concentrate and a quarter cup of water. Simmer until thickened.
Place the corn chips on a heatproof plate, top with beef mixture then grated cheese and place in the oven for ten minutes or until the cheese has melted. Serve topped with sour cream, guacamole and chopped coriander.