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

Heat a skillet over medium-high heat. Add the 1 lb ground beef 80/20 blend and cook, breaking it up with a spatula, until no pink remains, about 6–8 minutes. Drain off excess fat.

Add the 1 package taco seasoning and ¼ cup water to the 1 lb ground beef 80/20 blend. Stir well and simmer for 2–3 minutes until the liquid is absorbed and the 1 lb ground beef 80/20 blend is well-coated. Remove from heat.

Spread half of the bag tortilla chips sturdy restaurant-style chips preferred in a single, even layer across the baking sheet. Overlapping is fine but try to keep a mostly even base.

Scatter half of the seasoned 1 lb ground beef 80/20 blend evenly over the 1 bag tortilla chips sturdy restaurant-style chips preferred. Spoon half of the black beans over the top, then sprinkle with half of the shredded cheddar cheese freshly grated melts best and 2 cups shredded Monterey Jack cheese freshly grated melts best. Scatter half of the pickled jalapeño slices over the cheese.

Repeat the layering with the remaining bag tortilla chips sturdy restaurant-style chips preferred, 1 lb ground beef 80/20 blend, 1 can black beans, cheese, and 1 can pickled jalapeño slices. This double-layer method ensures every chip gets loaded — not just the top ones.

Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted, bubbling, and just beginning to brown at the edges.

Remove from the oven. Immediately dollop ½ cup sour cream and 1 cup guacamole store-bought or homemade over the top. Spoon ¾ cup pico de gallo across the nachos and scatter the sliced stalks green onions thinly sliced and fresh fresh cilantro roughly chopped over everything.

Add any extra 1 can pickled jalapeño slices if desired. Serve immediately with 1 whole lime cut into wedges wedges on the side for squeezing over the top.