Preheat your oven to 200°C (390°F). Line a large rimmed baking sheet with parchment paper to keep cleanup easy.
Spread a single, even layer of sturdy corn tortilla chips across the prepared baking sheet, overlapping slightly but avoiding piled-up spots for maximum crispiness.
In a mixing bowl, combine the shredded cheddar cheese with chili powder and cumin, stirring to evenly distribute the spices for a flavorful melt.
Sprinkle the spiced cheese evenly over the chips, covering most of the surface for a cheesy blanket that melts beautifully.
Distribute the cooked ground beef evenly over the cheese layer, spreading it out so each bite gets some savory goodness.
Place the sheet in the oven and bake for 8-10 minutes, until the cheese is bubbling and golden around the edges, and the chips are crispy.
While baking, thinly slice the jalapeños, and prepare any additional toppings like chopped tomatoes or scallions.
Remove the nachos from the oven and immediately sprinkle the fresh jalapeño slices over the hot cheese to add a fiery crunch.
Top with chopped tomatoes and scallions for freshness, then dollop with sour cream if desired, to balance the heat and richness.
Serve immediately while the cheese is melty and the chips are crispy, enjoying the perfect crispy-chewy contrast in every bite.
