Preheat your oven to 400°F and line a large sheet pan with parchment paper. In a large skillet over medium-high heat, brown the ground beef until it develops a beautiful caramelized crust, about 6-8 minutes. Break it into bite-sized pieces as it cooks, allowing the natural juices to evaporate for concentrated flavor. Drain excess fat, then stir in taco seasoning with 2-3 tablespoons of water.

Spread half the tortilla chips across your prepared sheet pan in an even layer, ensuring chips overlap slightly but aren't stacked too thick. Sprinkle half of both cheeses over the chips, followed by half the seasoned meat and black beans. Add the remaining chips, then repeat with remaining cheese, meat, and beans.

Slide the sheet pan into your preheated oven and bake for 10-12 minutes, until the cheese is completely melted and bubbling around the edges. You'll know they're ready when the top layer of cheese turns golden in spots and you can see it bubbling throughout.

Remove the nachos from the oven and immediately dot with dollops of sour cream and guacamole while the cheese is still hot. Scatter diced tomatoes, red onion, fresh jalapeño slices, and cilantro over the surface. Finish with pickled jalapeños for tangy heat.