How to make
Chop the onion and celery finely and saute with oil at medium heat. In the meantime chop the carrot and pepper and toss them into the pan with a generous pinch of salt, to help them soften quicker.
When the vegetables are completely cooked, add the mince and stir vigorously to avoid the mince from clumping. Pour in the wine, allow the alcohol to evaporate, and add the skinned and shredded tomatoes. Cook for 4-5 minutes.
Season with the herbs and spices and set aside. Add salt if needed.
Arrange the tortilla chips on a wide plate. Place jalapeno rounds in between the chips.
Adjust the quantity of jalapenos accordingly, depending on your taste. Add the Machu Picchu mince and vegetable mix on top.