Once the skillet is hot, add ground beef and spices. Cook, breaking the meat apart with a spoon, until the beef is browned and no longer pink, 4-5 minutes. Stir in the garlic, then remove skillet from the heat.
1 ½ lb lean ground beef
4 tsp cumin, ground
4 tsp chili powder
1 tsp salt
Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Slice each quarter crosswise into 3 or 4 pieces to make the "chips."
Line a large baking sheet with aluminum foil. Place bell pepper pieces, skin-side down, in a single layer on the baking sheet.
Preheat oven to broil on high; position rack under the broiler.
Grate the cheese.
1 (8 oz) block cheddar cheese
Thinly slice jalapeños into rounds. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
Top the bell pepper with an even layer of ground beef, cheese, and jalapeños.
Place the baking sheet in the oven; cook until cheese is melted and bubbly, 3-5 minutes.
Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.
Small dice the tomato. Cut the lime into wedges.
To serve, divide the nachos between plates. Garnish with cilantro, tomatoes, and lime wedges. Enjoy!