Preheat your oven to 400°F. Line a large rimmed baking sheet (18x13-inch half sheet pan) with aluminum foil for easy cleanup.

Heat a skillet over medium-high heat. Add the 1 lb ground beef 80/20 recommended and cook, breaking it up with a wooden spoon, until no pink remains, about 6–7 minutes. Drain off excess fat.

Add the 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper to the 1 lb ground beef 80/20 recommended. Stir to coat, then pour in the ¼ cup water. Simmer for 2 minutes until the liquid is mostly absorbed and the 1 lb ground beef 80/20 recommended is well-seasoned. Remove from heat.

Spread half of the tortilla chips sturdy restaurant-style chips preferred in a single, slightly overlapping layer across the foil-lined baking sheet. This is the foundation layer — try to cover the whole pan.

Scatter half of the seasoned 1 lb ground beef 80/20 recommended evenly over the 12 oz tortilla chips sturdy restaurant-style chips preferred, followed by half of the black beans, half of the shredded cheddar cheese freshly grated melts best, and half of the shredded Monterey Jack cheese freshly grated melts best. This layering ensures every chip gets toppings.

Add the second layer of tortilla chips sturdy restaurant-style chips preferred on top, then repeat with the remaining ground beef 80/20 recommended, 1 can black beans, and both 2 cups shredded cheddar cheese freshly grated melts best and 1 cup shredded Monterey Jack cheese freshly grated melts best. Scatter the fresh whole jalapeño thinly sliced into rounds slices (and 1 whole jalapeño thinly sliced into rounds if using) evenly over the top.

Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted, bubbling, and the edges of the tortilla chips sturdy restaurant-style chips preferred are just turning golden. Watch carefully — chips can burn quickly.

Remove the baking sheet from the oven. Immediately dollop 1 cup sour cream for serving and 1 cup guacamole store-bought or homemade over the nachos, then spoon 1 cup pico de gallo store-bought or homemade across the top. Scatter 2 whole green onions thinly sliced and ¼ cup fresh cilantro roughly chopped over everything.

Squeeze a couple of whole lime cut into wedges wedges over the entire baking sheet and serve the remaining wedges on the side. Bring the baking sheet straight to the table and serve immediately while the cheese is hot and the 12 oz tortilla chips sturdy restaurant-style chips preferred are crispy.