Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 100g chopped chorizo and cook for 4-5 minutes until it releases its oils. Use a slotted spoon to transfer to a plate. Add ½ a chopped onion, 2 crushed garlic cloves and 300g beef mince and cook for 6-7 minutes until no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any fat if necessary. Return the pan to the heat and stir in 1 x 400g tin of kidney beans, 1 tsp chilli powder, ½ tsp ground cumin and some salt and pepper. Remove the pan from the heat and set aside.
In a small bowl, stir together 1½ tsp cornflour and 60g evaporated milk. Pour 110g evaporated milk into a small saucepan and bring to a simmer over a medium heat.
Stir in the cornflour mixture, 100g grated Cheddar and 1 finely chopped green chilli. Stir for two minutes until melted and smooth.
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread 1 x 180g bag of tortilla chips on a large rimmed baking tray. Layer over the beef and chorizo mixture and sprinkle with a handful of grated Mozzarella. Bake in the top half of the oven for 5-6 minutes until the cheese is melted. Drizzle with the cheese sauce and top with chopped spring onions and fresh coriander.