Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Use a spatula to break it up. Cook until no longer pink, about 5–6 minutes.

Simmer with seasonings

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chopped canned tomatoes, beef broth (or water), chili powder, cumin, smoked paprika, salt, and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 6–8 minutes. Taste and adjust seasoning if needed. Keep warm while assembling nachos.

Black Bean & Corn Salsa

In a medium bowl combine rinsed black beans, thawed corn, diced red bell pepper, and sliced green onion. Drizzle with 1 tablespoon lime juice and 1 teaspoon olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine. Let sit at room temperature while you finish the beef so flavors meld.

Quick Pico & Guacamole (Optional Fresh Toppings)

Make quick guacamole: In a small bowl mash the avocado with 1 teaspoon lime juice and 1/8 teaspoon salt until slightly chunky. Stir in 2 tablespoons chopped cilantro and set aside. Make quick pico: combine 1/2 cup diced tomato with 2 tablespoons finely diced red onion and a pinch of salt; stir and set aside.

Tortilla Chips & Assembly

Preheat oven

Preheat oven to 400°F (200°C).

Layer chips

Arrange half of the tortilla chips in an even single layer on a large rimmed baking sheet or ovenproof platter. Sprinkle half of the cheddar and half of the Monterey Jack over the chips. Spoon half of the warm Fiesta Beef evenly over the cheese, then scatter half of the black bean & corn salsa on top.

Second layer

Top with the remaining tortilla chips, then the remaining cheeses. Spoon the remaining Fiesta Beef and remaining black bean & corn salsa over the top. Scatter pickled jalapeños if using. Bake in the preheated oven until cheese is melted and bubbling, 6–8 minutes (longer if using a very full sheet).

Finish

Remove from oven. Dollop or drizzle sour cream across the nachos and scatter diced tomato and fresh cilantro leaves over everything. Add spoonfuls of the quick guacamole and pico where desired. Serve immediately with lime wedges for squeezing.