Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Heat a large skillet over medium-high heat. Add the ground beef and cook for 3 to 4 minutes, breaking it up as it browns.
Add the diced onion and cook for an additional 2 minutes until softened.
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until fragrant and the beef is fully cooked. Drain any excess fat if needed.
Spread the tortilla chips evenly across the prepared baking sheet.
Evenly spoon the beef mixture over the chips. Sprinkle the black beans over the top.
Scatter the shredded cheddar and Monterey Jack cheeses evenly over the tray. Add jalapeño slices if you like.
Bake for 8 to 10 minutes, until the cheese is melted, bubbly, and the edges of the chips turn golden.
Remove from the oven and let cool for 2 to 3 minutes.
Top with dollops of sour cream, salsa or pico de gallo, avocado, cilantro, green onions, and a squeeze of lime.
Serve immediately while hot and fresh.