Pour vegetable oil (I used sunflower oil) into a skillet and fry the flour tortillas, previously cut into triangles.

You can also bake them if you prefer not to fry.

Heat the olive oil in a skillet and slowly sauté the ground meat and onion.

Halfway through cooking, add the spices and salt to taste.

Using all the prepared ingredients, take a deep oven-safe dish and layer the homemade tortilla chips (the fried triangles), a layer of the sautéed meat, and some of the beans. Top with shredded cheese and repeat the layers in the same order.

Chips-meat-beans-cheese.

Place the dish in a preheated oven at 350°F (180°C) and bake until the cheese is melted.

While the nachos are baking, make the pico de gallo.

Dice the bell peppers, onion, and tomato into small cubes.

In a bowl, mix them with the juice of a freshly squeezed lime. Add salt to taste.

(You can also add avocado, but I didn't include it.)

Take the nachos out of the oven and evenly top them with the pico de gallo.

(I also added some pickled jalapeño slices.)

Finally, serve at the table with guacamole and sour cream.

Enjoy!