For the Bolognese, oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.
Preheat oven 180°C fan forced. 10 minutes before the Bolognese is ready. Divide the corn chips among 4 ovenproof plates or dishes. Sprinkle with cheese. Bake 8-10 minutes until chips are hot. Combine the jalapeno and sour cream.
Spoon the hot Bolognese over the corn chips. Top with avocado and coriander. Serve with jalapeno sour cream.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Vego Option replace the bacon and mince with an extra 400g mushrooms.
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