Step 1: Preheat your oven to 400°F (200°C). Prepare all your fresh toppings: finely dice the red onion, mince the jalapeño (remove seeds for less heat), chop the cilantro, and dice the tomatoes for your pico de gallo. Mash the avocado for guacamole, adding lime juice, salt, and a pinch of chili flakes. Set aside.
Step 2: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Once browned, drain any excess fat. Stir in the chili powder, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant.
Step 3: Line a large baking sheet with parchment paper. Spread about one-third of the tortilla chips in an even layer on the baking sheet. Spoon half of the seasoned ground beef evenly over the chips, then sprinkle with one-third of the shredded cheese blend.
Step 4: Add another one-third layer of tortilla chips, followed by the remaining ground beef, and another one-third of the shredded cheese blend.
Step 5: Top with the final one-third layer of tortilla chips, and then generously sprinkle with the remaining shredded cheese blend.
Step 6: Bake in the preheated oven for 8-12 minutes, or until the cheese is completely melted and bubbly, and the chips are slightly golden at the edges. Keep a close eye to prevent burning.
Step 7: Carefully remove the baking sheet from the oven. Immediately and generously spoon the fresh pico de gallo, dollops of guacamole, and drizzles of sour cream or crema over the hot nachos. Garnish with fresh chopped cilantro and serve immediately.