Cut Mi Rancho’s Organic Corn tortillas in triangles. Heat your oil of choice and place each piece in oil until crisp. After the pieces are crisp, place on a paper towel to remove excess oil. Then, salt immediately and allow them to cool completely.
Heat your oven to 350˚F.
Layer your chips in a lined sheet pan. Then, layer with sliced Oaxaca cheese, black beans, corn, Mexican shredded beef, tomatoes, onions then top with more cheese. Place your baking sheet in the oven for 10-15 minutes until the cheese is melted. Then, top the nachos with spicy guacamole and a drizzle of sour cream and a sprinkling of scallions.
Serve with small plates and a spatula so people can serve themselves some nachos.