Beef Nachos

In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside.

Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste. Increase the heat to medium high and cook, breaking up the meat with a wooden spoon, until it is no longer pink, 4 to 5 minutes.

Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of the beef mixture over the chips and cover evenly with 2 cups (226 g) of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from the oven and serve them right on the baking sheet with the salsa and optional garnishes.