Preheat oven to 400°F. Line a large sheet pan with foil.
Heat olive oil in a skillet over medium heat.
Soften onion and jalapeño, stirring, about 3 to 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Brown the ground beef, breaking it up, until no pink remains.
Drain excess fat. Season with taco seasoning and tomato paste.
Pour in water. Simmer until slightly thickened, 2 to 3 minutes.
Fold in black beans and corn. Warm through 1 minute. Salt and pepper.
Spread chips on the pan. Scatter half the cheese over the chips.
Spoon beef mixture on top. Add the remaining cheese evenly.
Bake until cheese melts and edges crisp, 6 to 8 minutes.
Top with tomatoes, green onions, and cilantro. Splash with lime juice.
Serve hot with sour cream and guacamole on the side.
Notes
Swap ground turkey or chorizo for the beef, or add pickled jalapeños for extra zing. Keep chips and toppings separate if making ahead; reheat the meat mixture and assemble just before serving to keep everything crisp.This recipe is an original creation inspired by classic Epic Beef Nachos Supreme Recipe flavors. All ingredient ratios and instructions are independently developed.