Heat the skillet over medium heat and add a drizzle of olive oil. Once shimmering, add the seasoned ground meat, breaking it apart with a spatula. Cook for about 8-10 minutes until browned and cooked through, then remove from heat and let it cool slightly.
Spread the tortilla chips evenly in a large, shallow baking dish, creating a single layer that leaves some space between chips for crisping.
Distribute the cooked meat evenly over the chips, then sprinkle the shredded cheese generously across the top, covering all the toppings for maximum gooeyness.
Scatter thin slices of jalapeños over the cheese for a spicy kick, distributing them evenly for balanced heat and flavor.
Bake in a preheated oven at 200°C (390°F) for 10-15 minutes, or until the cheese is melted, bubbling, and edges of the chips are golden brown.
Remove the nachos from the oven and let them rest for 2-3 minutes to allow the cheese to set slightly. Meanwhile, dollop sour cream on top or serve it on the side, along with any additional toppings like cilantro if desired.
Serve hot directly from the dish with your favorite sides or extra hot sauce, and enjoy the crispy chips coated with melty cheese and spicy jalapeños.
