Heat your skillet over medium-high heat and add the ground beef. As it browns, use your spatula to break up any clumps. Once almost cooked through, sprinkle in the garlic powder, black pepper, cayenne, chili powder, kosher salt, and cumin. Mix thoroughly so every bit of meat is seasoned. Continue cooking for another minute or so until fragrant. Drain any excess fat—this helps prevent soggy nachos later.

Preheat your oven to about 375 °F (190 °C). On your baking sheet, spread a single layer of sturdy tortilla chips. Spoon the seasoned beef evenly over the chips so each bite gets savory meat. Grate your cheese blend freshly and sprinkle an even layer across the top. Freshly grated cheese melts smoother and forms a pleasant stretchy texture once baked.

Slide the tray into the oven for about 8-10 minutes, until the cheese is bubbly and toasted in spots—just shy of browning fully. Watch closely near the end so the cheese doesn’t crisp up too hard. The goal is gooey, not burnt. Remove the nachos when they’re perfectly melted and still soft enough to fold, not hard.

Serve immediately to preserve the crunch. Offer optional toppings on the side—sour cream, guacamole, jalapeños, diced onion, or cilantro. I like to let guests customize, but if I’m quick, I’ll drizzle sour cream right on top before plating. Be ready—the melty cheese is irresistible!