Heat oil in a large frypan. Add chopped onion and garlic and cook over medium heat until soft. Add spices and cook for a further 1 minute or until fragrant.
Add beef mince and cook, stirring with a spoon, until browned. Add canned tomatoes, kidney beans and 1 cup of water and simmer for 10 minutes or until thickened.
Arrange corn chips on a serving platter and top with warm beef mince. Sprinkle cheese over and place under grill to melt. Top with jalapenos and serve with sour cream.