Heat olive oil in a large skillet over medium-high heat for one minute. Add diced onion and cook until softened, about three minutes, then add minced garlic and cook for another 30 seconds until fragrant.

Add ground beef to the skillet and break it apart with a wooden spoon, cooking until browned, approximately 5–7 minutes. Drain excess fat if needed before proceeding.

Stir in cumin, chili powder, paprika, cayenne pepper, salt, and black pepper into the cooked beef. Mix thoroughly and cook for one additional minute until spices are fragrant.

Spread tortilla chips evenly across a large oven-safe platter or baking sheet. Top chips with the seasoned beef mixture, distributing it as evenly as possible across all chips.

Sprinkle both cheddar and mozzarella cheese over the beef layer in an even distribution. Place in a preheated 400°F oven for 3–4 minutes until cheese is melted and bubbly.

Remove from oven and quickly drizzle sour cream over the gooey loaded beef nachos in decorative lines. Top with fresh diced tomatoes, jalapeño slices, and cilantro.

Serve immediately with salsa on the side or drizzled over individual portions. The entire recipe comes together in under 25 minutes from start to finish.