Heat a medium skillet over medium heat. Add 1 tsp olive oil. When shimmering, add the diced onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown meat

Add 8 oz ground beef (or turkey) to the skillet. Break up with a spatula and cook 4–6 minutes until no longer pink and slightly browned.

Season & combine

Sprinkle chili powder, ground cumin, smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper over the meat. Stir to coat and cook 1 minute. Add 1 cup rinsed black beans and 1–2 tablespoons water if the pan is dry. Cook 1–2 more minutes until heated through. Taste and adjust seasoning if needed. Remove from heat and set aside.

Assemble & bake nachos

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or use an ovenproof platter. Spread 6 cups tortilla chips in an even layer on the sheet, leaving small gaps so cheese can melt between chips.

Evenly distribute half of the cooked meat-and-bean mixture over the chips. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips and meat. Add the remaining meat-and-bean mixture on top, then sprinkle any leftover cheese so cheese covers the pile.

Scatter pickled jalapeño slices across the top to your preferred heat level.

Bake in the preheated oven 8–10 minutes, or until the cheese is fully melted and bubbling and edges of some chips are lightly golden. For a broil finish, move to the top rack and broil 30–60 seconds — watch closely to prevent burning.

Finish & serve

Remove the nachos from the oven. Immediately dot with diced avocado (or spoon dollops of guacamole) and diced tomato. Sprinkle sliced green onion and chopped cilantro over the top.

Add small dollops of sour cream across the platter or serve sour cream on the side. Serve with lime wedges for squeezing over the nachos.

Serve hot to 2–3 people, encouraging diners to lift from the base to get both chips and toppings.