1. In a pot of boiling salted water, cook vermicelli egg noodles as per packet directions. Once cooked, drain and arrange in lengths a baking tray to air dry.
  2. Preheat oven to 180°C.
  3. To make the sauce, heat a large cast iron pan (or other oven proof fry pan) over low heat and sauté onion in olive oil until translucent. Add garlic and cumin and fry for 20 seconds.
  4. Pour in crushed tomatoes and simmer on low heat for 10 minutes. Add a splash of water if the sauce becomes too thick.
  5. Turn off the heat and add chopped coriander leaves. Season to taste. Set aside.
  6. To make the filling, heat a large fry pan over medium heat, add olive oil, beef and onion and sauté until the meat is browned and the onions soft. Add garlic and spices and fry for 1 minute while stirring continuously.
  7. Stir in beans, corn and 1 tbsp already prepared tomato sauce. If the mixture is too dry, add a splash of water. Cook for 3 minutes. Season to taste.
  8. To assemble the nests, twirl strands of noodles around your fingers to make approx. 8-10 nests. Arrange the nests onto the tomato sauce in the oven proof pan.
  9. Press filling into the centre of the nests. Top with a spoonful of sour cream.
  10. Generously sprinkle cheese and bread crumbs over the noodle nests.
  11. Bake for 30 minutes or until the cheese has melted and slightly browned.
  12. Serve hot, garnished with coriander leaves, and if desired, a few slices of avocado and a dollop of sour cream.
  13. Enjoy with family and friends!