If these nachos were for your college dorm room, then this Super Bowl recipe would be pretty simple: dump bag of chips on plate, cover with some shredded cheese and pop it all in the microwave until the cheese melted into a gooey mess. Fortunately, this is not a recipe for a Super Bowl party that risks being interrupted by your RA.
The key to these nachos is the layering -- not only does it help prevent soggy chips (a personal pet peeve of mine), but more importantly it offers an even distribution of all the toppings.
Preheat the oven to 350. Meanwhile, brown the ground beef in a sauté pan. While the meat settles and cools, finely chop the green onions and then shred the cheddar and Monterey Jack cheeses (or you could skip this step and just buy shredded cheese).
Spread one-third of the chips on an oven-safe platter or plate. Cover the chips with one-third of the meat, one-third of the diced tomatoes, one-third of the chiles, one-third of the green onions and then one-third of the cheeses combination. (Feel free to add more ingredients at this point to your preference, like black olives or refried beans.) Repeat that process until all the ingredients and used. Place in the oven for about 15 minutes, or until all the cheese is melted.
BONUS BEER PAIRING:
With the ground beef and cheese you'll probably want an amber, and I suggest Long Trail Ale. From the Long Trail brewery (the best brewery in Vermont, in my opinion; yes, better than Magic Hat), the Ale is a German Altbier that has a self-described "clean, full flavor."
Depending how spicy you go with the chiles and other toppings on the nachos though, you may prefer an IPA, in which case go with a Dogfish 60 Minute or a Stone IPA.