Here’s how you bring this dish to life, with each step crafted to ensure you capture that perfect balance of flavors:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes, releasing that wonderful aroma that always reminds me of my mum’s kitchen.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned and cooked through, about 8-10 minutes.
3. Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine, letting the spices infuse the meat with their warmth. Cook for another 2 minutes.
4. Preheat your oven to 375°F (190°C).
5. On a large baking sheet, spread out the tortilla chips in an even layer.
6. Spoon the seasoned beef mixture evenly across the chips. Top with shredded cheddar cheese, ensuring every chip gets a bit of this melty goodness.
7. Add the diced tomatoes and sliced jalapeños, if using, for a fresh and spicy kick.
8. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure the edges don’t burn.
9. Remove from the oven and let them rest for a few minutes. Dollop with sour cream and sprinkle with fresh cilantro. Serve with lime wedges on the side for a zesty finish.