In a large frying pan, cook the minced beef with chopped onions over medium heat. Season with salt and pepper.
In a separate pan, sauté the chopped peppers, hot jalapenos, minced garlic, and cilantro. Once the vegetables start to soften, add the tomato sauce and continue cooking until everything is well combined.
Combine the vegetable sauce with the cooked minced meat and let it simmer for 20 to 25 minutes or until the meat is fully cooked.
Preheat your oven and arrange corn tortillas on a baking sheet.
Spoon the hot beef and vegetable sauce mixture over the corn tortillas.
Generously sprinkle shredded cheese on top of the meat and sauce-covered tortillas. Season with additional salt and pepper.
Bake the nachos in the oven until the cheese is melted and has a golden-brown color.
Once done, remove from the oven and garnish with dollops of sour cream or creme fraiche.
Recipe Notes:
This beef and vegetable sauce can be used as a delicious filling for tacos or quesadillas.
Feel free to experiment with different meats such as chicken or lamb for a variation in flavor.
The key to the success of these Mexican nachos lies in selecting high-quality ingredients.
