Preheat oven to 200°C (180° fan-forced). Place steak, oil and taco seasoning in a large snap-lock bag. Season and rub to coat steak.
Preheat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes. Thinly slice.
Meanwhile, lightly oil a char-grill pan or barbecue over medium-high heat. Cook capsicum and corn for 8 to 10 minutes or until charred. Cook zucchini for 3 to 4 minutes or until charred. Set aside to cool slightly then remove kernels from corn.
Place corn chips in base of a baking dish. Top with vegetables, spoon over taco sauce and sprinkle with cheese. Bake in oven for 8 to 10 minutes or until cheese melts.
Serve nachos topped with warm beef and sprinkled with coriander, jalapeños and green onions. Top with dollops of sour cream and serve with baby rocket.
You could use lean beef mince or beef strips instead of rump steak in this recipe.
Add a can of lentils or beans to the nachos for some extra fibre
Char-grill any vegetable of your choice for the nachos - e.g sweet potato, mushrooms, asparagus.