• Preheat oven to 350° and line a baking sheet with aluminum foil, set aside.

For the Jalapeno Cilantro Sauce

• Using a large frying pan, heat olive oil over medium heat.
• Add jalapenos, serrano peppers, tomatillos, garlic cloves, onion slices and fry lightly.
• Pour in water and cover for 5 minutes.
• Remove from heat and add ingredients to a blender or Vitamix and puree.
• Next, add cilantro, chicken bouillon, sour cream and cream cheese. Mix until blended.

For the Ground Beef Mixture

• In a large pan, cook ground beef and onion until beef is completely cooked and onions are tender.
• Drain grease and return meat to pan and add seasonings. Mix well.
• Add 1 cup of sauce into the meat mixture. Mix until fully incorporated.

For the Corn Tortilla Chips

• In a large frying pan, heat oil over medium heat.
• Cut each tortilla into six pieces. Place tortillas, in a single layer, into hot oil and fry on both sided for 2-3 minutes or until golden and crispy on both sides. Don't overcrowd the pan and work in batches.
• Place chips on paper towels to absorb any excess oil.
• Season with salt, as desired.

Assembling the Nachos

• Place tortilla chips in a single layer on prepared baking sheet.
• Top with ground beef mixture and shredded cheese.
• Place in preheated oven for 5 mins or until cheese is completely melted.
• Top with desired topping and drizzle with remaining sauce.