Preheat your oven to 400°F. Line a large rimmed baking sheet (or two) with aluminum foil for easy cleanup.

Heat a large skillet over medium-high heat. Add the diced onion finely diced and cook for 2–3 minutes until softened. Add the 2 cloves garlic minced and cook for 30 seconds until fragrant.

Add the ground 1 lb ground beef 80/20 recommended and cook, breaking it up with a spatula, until fully browned and no pink remains, about 6–7 minutes. Drain excess fat using a colander.

Return the 1 lb ground beef 80/20 recommended to the skillet. Add the 1 package taco seasoning and ¼ cup water, stir to combine, and simmer for 2–3 minutes until the liquid is mostly absorbed. Remove from heat.

Spread half the tortilla chips sturdy restaurant-style chips preferred in a single, even layer on the prepared baking sheet — avoid piling them too deep so every chip gets toppings.

Scatter half the seasoned 1 lb ground beef 80/20 recommended evenly over the chips, followed by half the black beans, half the pickled jalapeño slices, and half of both 2 cups shredded Mexican cheese blend freshly grated melts best and 1 cup shredded Monterey Jack cheese freshly grated.

Add a second layer of chips on top, then repeat with the remaining ground beef 80/20 recommended, 1 can black beans, 1 can pickled jalapeño slices, and 2 cups shredded Mexican cheese blend freshly grated melts best / 1 cup shredded Monterey Jack cheese freshly grated. This layering technique ensures every chip gets covered.

Bake at 400°F for 10–12 minutes, until the cheese is fully melted, bubbly, and just starting to turn golden at the edges. Watch closely after the 10-minute mark.

Remove from the oven and immediately top with pico de gallo, diced large avocado diced, 1 cup sour cream (dolloped or drizzled), sliced stalks green onions thinly sliced, and fresh fresh cilantro roughly chopped if using.

Squeeze fresh whole lime cut into wedges wedges over the top and serve hot straight from the pan. Set out hot sauce on the side for those who want extra heat.