Heat a large skillet over medium heat. If your beef is lean, add 1 tsp vegetable oil. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook 6–8 minutes until browned and no longer pink, stirring occasionally.

Season and simmer

Drain excess fat if necessary, leaving about 1 tbsp in the pan. Stir in the chili powder, cumin, smoked paprika, kosher salt, and black pepper. Add the tomato paste and mix thoroughly. Pour in 1/4 cup broth, scrape up any browned bits, and simmer 2–3 minutes until slightly thickened and well combined. Remove from heat and keep warm.

Assemble & Melt

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or in a shallow ovenproof dish, spread 12 cups of tortilla chips in an even layer.

Evenly spoon the seasoned beef over the chips, distributing so most chips have some meat.

Sprinkle 3 cups shredded cheddar-jack cheese evenly over the chips and beef.

Place the sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbly. For a slightly crisper finish, switch to broil for 1 minute—watch closely to avoid burning.

Finish & Serve

Remove nachos from oven. Immediately scatter the diced tomato, 1/2 cup diced onion, and thinly sliced jalapeños over the melted cheese.

Garnish with chopped cilantro if using. Serve hot with 1 cup sour cream and 1 cup salsa on the side and lime wedges for squeezing.

To serve: encourage guests to spoon sour cream and salsa onto individual portions as desired. Leftovers: store beef separately from chips if possible; refrigerate beef and toppings in airtight containers for up to 3 days.