Choose your meat: heat a large skillet over medium-high heat and add 1 tbsp oil (omit if using fatty chorizo). If using ground beef or diced chicken, add to the skillet and cook, breaking up beef with a spoon, until browned and no longer pink (about 6–8 minutes for beef, 6–8 minutes for diced chicken). Add chopped onion and cook 2–3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.

Stir in chili powder, ground cumin, smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp water. Simmer 2–3 minutes until mixture is well combined and slightly saucy. Taste and adjust seasoning. If using chorizo, cook until fully browned and crumbly, drain excess grease if desired, then stir in the spices and water and simmer 1–2 minutes.

Make the guacamole

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork leaving some chunks for texture.

Add 1 tbsp lime juice, diced tomato, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, optional minced jalapeño, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust lime or salt as needed. Cover tightly with plastic wrap directly on the surface to prevent browning if not using immediately.

Assemble and melt cheese

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread half of the chips in an even layer to cover the surface.

Evenly sprinkle half the shredded cheddar and half the Monterey Jack over the chips. Distribute half of the cooked seasoned meat over the cheese layer. Add another layer of chips on top, then top with remaining cheeses and meat. Dot with small pieces of cream cheese if using (this helps create extra creaminess).

Bake in preheated oven for 6–10 minutes, until cheese is fully melted and bubbling. For extra browning, place under broiler 30–60 seconds while watching carefully to avoid burning.

Finish and serve

Remove nachos from oven and immediately sprinkle diced tomatoes, sliced jalapeños, and sliced green onions across the top. Spoon generous dollops of guacamole across the nachos and add dollops of sour cream (or serve sour cream on the side).

Garnish with fresh cilantro leaves. Serve hot with extra lime wedges, salsa, or additional condiments on the side.