Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, salt and pepper in a medium bowl. Stir gently to combine. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Guacamole

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth but still slightly chunky. Stir in lime juice, diced red onion, minced cilantro, salt, pepper and optional minced jalapeño. Taste and adjust lime and salt. Cover with plastic wrap pressed to the surface to prevent browning if not serving immediately.

Optional Protein (beef or blackened chicken)

Ground Beef

Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if desired. Sprinkle 2 tsp taco seasoning and 2–3 tablespoons water, stir and simmer 1–2 minutes until seasoned and slightly saucy. Keep warm.

Blackened Chicken

If using chicken breast, coat with 2 tsp taco seasoning. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken breasts 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred. Keep warm.

Nachos Assembly & Baking

Preheat oven to 375°F (190°C). Arrange half the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Evenly scatter half each of the shredded cheddar and Monterey Jack cheeses over the chips. Add the remaining chips on top in a second even layer and distribute the remaining cheeses. Scatter pickled jalapeños over the top.

If using protein, distribute the cooked ground beef or shredded blackened chicken evenly across the cheese layers before baking.

Bake in the preheated oven for 6–8 minutes, or until cheese is fully melted and edges of chips are just crisped. For a broiled finish, switch to broil for 30–60 seconds while watching closely to lightly brown the cheese.

Remove from oven and let rest 1–2 minutes. Dollop guacamole and spoon pico de gallo over the nachos in separate small mounds or serve them on the side. Drizzle or dollop sour cream and sprinkle chopped cilantro and sliced green onions over the top. Serve immediately with lime wedges and hot sauce on the side.