1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a large skillet over medium heat, add the ground beef. Break it up with a wooden spoon and cook until it starts to brown, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.
4. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat evenly with the spices. Cook for another 2 minutes, letting the flavors meld together. If the mixture looks dry, add a splash of water or beef broth to keep it juicy — just like Mama Lu’s way of keeping things moist and tender.
5. Remove the skillet from heat and set aside.
6. Spread half of the tortilla chips in an even layer on your prepared baking sheet. Sprinkle half of the shredded cheddar and Monterey Jack cheese over the chips.
7. Evenly distribute the seasoned ground beef mixture over the cheese layer.
8. Top with the remaining chips and sprinkle the rest of the cheese on top.
9. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbling. Keep an eye on it — you want melted cheese without burnt chips.
10. Remove from the oven and immediately scatter the diced tomatoes, jalapeños, green onions, and black olives over the top.
11. Serve warm with dollops of sour cream or Greek yogurt, fresh cilantro leaves, and lime wedges on the side.

This layering and baking method ensures every chip gets a little love, much like the care Mama Lu put into every meal she made. The bubbling cheese, spicy beef, and fresh toppings come together like a symphony of flavors — simple but unforgettable.