Preheat your oven to 200°C (400°F). Spread the corn chips evenly across a large rimmed baking sheet, creating a single layer without overlapping too much. Lightly sprinkle with salt if needed.
In a mixing bowl, combine the seasoned cooked ground beef and half of the shredded cheddar cheese. Mix until well blended and set aside.
Distribute the seasoned beef evenly over the chips, spreading it with a spatula to cover as much surface as possible.
Sprinkle the sliced jalapeños over the beef layer, ensuring the spicy slices are evenly spaced for bursts of heat in each bite.
Generously sprinkle the remaining shredded cheddar cheese all over the toppings, covering the chips and filling in gaps to ensure a cheesy melt.
Place the baking sheet in the oven and bake for 8-10 minutes, until the cheese is bubbling and golden around the edges. Keep a close eye during the last couple of minutes to prevent burning.
Remove the nachos from the oven and let rest for 2-3 minutes, allowing the cheese to set slightly and making serving easier.
Garnish with freshly chopped cilantro and serve hot, with dollops of sour cream on the side for cooling contrast.
