Step 1: Prepare the Homemade Spice Blend

In a small bowl, combine all the dry seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Whisk them together until they are fully integrated. Making your own blend allows you to control the salt and heat levels and avoids the fillers found in many store-bought packets. Set aside.

Step 2: Cook the Spicy Ground Beef

Heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, for 4-5 minutes until it begins to soften.
Add the 1.5 lbs of ground beef to the skillet. Use a spatula to break it into large pieces and let it brown, undisturbed, for 3-4 minutes per side. Getting a deep, brown crust on the meat develops immense flavor (this is the Maillard reaction). Once browned, continue to break the meat apart into smaller crumbles and cook until no pink remains.
Carefully drain off the excess fat from the skillet, leaving about a tablespoon behind for flavor.
Add the 3 cloves of minced garlic and cook for one minute more until fragrant.
Sprinkle the entire bowl of your homemade spice blend over the beef. Stir constantly for about 60 seconds to “bloom” the spices. This step is crucial, as toasting the spices in the hot fat awakens their essential oils and deepens their flavor.
Stir in the 2 teaspoons of tomato paste, coating the beef. Finally, pour in the ½ cup of beef broth or beer. Bring the mixture to a simmer and let it cook, stirring occasionally, for 5-7 minutes, or until the liquid has reduced and created a thick, savory sauce that clings to the beef. Remove from heat and set aside.

Step 3: Preheat and Prepare for Assembly

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (a half-sheet pan is perfect) with parchment paper or foil for easy cleanup.

Step 4: The Art of Layering

This is the most important step to avoid soggy nachos and ensure an even distribution of toppings. We will build in two layers.

• First Layer: Spread half of the tortilla chips in a single, even layer on the prepared baking sheet. Sprinkle half of the spicy ground beef mixture evenly over the chips. Then, sprinkle half of the shredded cheese (2 cups) over the beef and chips.

• Second Layer: Gently place the remaining half of the tortilla chips on top of the first layer. Top with the remaining beef, followed by the final 2 cups of shredded cheese, making sure to get coverage all the way to the edges.

Step 5: Bake and Broil to Golden Perfection

Place the sheet pan in the preheated oven and bake for 10-15 minutes. You’re looking for the cheese to be completely melted, bubbling, and just beginning to get golden brown in spots.
For extra crispy, browned cheese spots (highly recommended), switch the oven setting to a high broil for the last 1-2 minutes of cooking. Watch it like a hawk! The broiler can take your nachos from perfect to burnt in a matter of seconds. Remove from the oven as soon as you see a few beautiful brown spots appear.

Step 6: Load ‘Em Up and Serve

Let the nachos cool for 2-3 minutes. This allows the cheese to set slightly, making them a little less messy to eat.
Now, go wild with your toppings! Dollop with sour cream and guacamole, spoon over some pico de gallo, and scatter with pickled jalapeños, fresh cilantro, black olives, and green onions. Serve the entire sheet pan directly on the table (on a heat-proof surface) with a stack of plates, plenty of napkins, and lime wedges on the side.