1. Start by heating a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it starts to brown, about 5-7 minutes. This step reminds me of Mama Lu’s patience, letting the meat brown just right to build flavor.
2. Add the chopped onion and garlic to the skillet. Cook together until the onion is soft and translucent, about 3-4 minutes. The kitchen will fill with that familiar, homey aroma that always pulled me in closer.
3. Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir well to coat the meat and onions evenly. Let the spices toast for a minute or two, stirring constantly so they don’t burn.
4. Mix in the drained diced tomatoes, allowing the mixture to simmer for 5 minutes. This adds a little moisture and tang, balancing the richness of the beef.
5. Preheat your oven to 375°F (190°C). While it warms, spread half of the tortilla chips on a large, oven-safe baking sheet or shallow dish.
6. Layer half of the ground beef mixture evenly over the chips, then sprinkle with half of each cheese—cheddar and Monterey Jack. Repeat with the remaining chips, beef, and cheese to create two hearty layers.
7. Bake in the oven for about 10 minutes, or until the cheese is melted and bubbly. Keep an eye on it—nothing beats the sight of golden, gooey cheese pulling apart.
8. Remove from the oven and garnish with jalapeños, diced avocado, sour cream dollops, and fresh cilantro. Squeeze lime wedges over the top just before serving for a bright, fresh finish that cuts through the richness.

Every time I make these nachos, I’m reminded of Mama Lu’s way of layering flavors and textures—simple ingredients, combined with care, creating something so much more than the sum of its parts.