Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut tomato into a fine dice. Peel onion and slice into 1/4" thick rounds. Quarter tortillas into chip-shaped triangles. Stem cilantro.

In a large mixing bowl, add tortilla triangles and 1 Tbsp. olive oil and toss. Ensure triangles are lightly coated with oil and evenly arrange on a baking sheet (no overlapping). Place in oven to bake for 15 minutes, or until crisp. Remove from oven and sprinkle with a dash of salt. Set aside.

In a medium pan, sauté the ground beef over high heat until browned and no pink remains, about 6-8 minutes. Once cooked, add 1/4 cup of water and taco seasoning and let simmer for 2-3 minutes, or until a light sauce forms. Salt and pepper to taste. Reduce heat to low.

In another medium pan over high heat, bring the vinegar, sugar, 1 tsp. salt, and 1/4 cup of water to a boil. Once boiling, add onion slices and reduce heat to a low simmer, stirring onions until they turn bright pink and liquid reduces. Once pickled, remove from heat and pan and let cool before serving.

Pile corn chips in an oven-safe pan or dish. Add seasoned beef atop the chips. Top the beef with the Mexican cheese blend. Place in the oven for 2-3 minutes, or until cheese is melted. Remove from oven and keep warm until ready to serve.

Nachos are best served family-style, so use the oven-safe pan you melted the cheese in. Add salsa atop the nachos. Add a drizzle of sour cream.Add the pickled onions atop the nachos. Garnish with diced tomatoes and fresh cilantro leaves.