Preheat and prep: Heat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and helps the chips crisp up.

Make the cheese chip mix: In a bowl, combine shredded cheddar and mozzarella with paprika and garlic powder, if using. Toss to distribute the seasoning.

Form the chips: Spoon heaping tablespoon mounds of the cheese mixture onto the baking sheets, spacing them about 2 inches apart. Gently flatten each mound into a thin circle, about 2 to 2.5 inches wide.

Bake the chips: Bake for 7–10 minutes, until the edges turn deep golden and the centers are bubbling. Rotate trays halfway through for even browning.

Cool to crisp: Remove the trays and let the chips cool on the parchment for 5–10 minutes. As they cool, they’ll firm up. For extra crunch, transfer to a wire rack once they’re set.

Cook the protein: While the chips bake, heat oil in a skillet over medium-high. Add ground meat and cook, breaking it up, until browned and cooked through, 6–8 minutes. Stir in taco seasoning and a splash of water if needed. Simmer 1–2 minutes. Taste and adjust salt.

Prep fresh toppings: Dice avocado, red onion, and cilantro. Slice jalapeños. Grate extra cheese if needed. Keep sour cream and salsa ready.

Assemble the base: Once chips are crisp and cool, arrange them on a large oven-safe platter or a parchment-lined baking sheet, overlapping slightly for a sturdy layer.

Add hot toppings: Sprinkle the chips with Monterey Jack (or pepper jack), then spoon the warm seasoned meat evenly over the top. Add another light sprinkle of cheese to help everything stick.

Melt and finish: Return to the oven for 3–5 minutes, just until the cheese melts. Remove and top with jalapeños, red onion, cilantro, avocado, and dollops of sour cream. Spoon salsa over the top or serve it on the side.

Serve: Squeeze lime over the nachos and enjoy immediately while the chips are crisp and the cheese is melty.