Sliding Sheet Pan Nachos

Preheat the oven to 350°F and set out two rimmed baking pans (I used two 13x18-inch sheet pans). Spread the 1 (12oz.) bag tortilla chips in an even layer on one baking sheet so they’re ready before the topping comes out of the oven.
Cook the 1 pound ground beef in a large skillet over medium heat for 3 to 4 minutes, breaking it up as it cooks. Add the ½ cup diced yellow onion once the beef is halfway browned, then continue cooking for 4 to 5 minutes until the meat is fully browned and the onion is softened. Drain any excess grease.
Stir the 1 ounce taco seasoning and ⅓ cup water into the beef mixture, then cook for 1 to 2 minutes, until the meat is evenly coated and the mixture looks moist but not watery.
On the second baking pan, Spread the 1 (23oz.) jar salsa con queso dip in an even layer. Spoon the prepared beef mixture evenly over the cheese sauce. Scatter the ¼ cup pickled onions, ¼ cup pickled jalapeno slices, and 1 cup shredded cheddar cheese over the top.
Bake for 8 to 10 minutes until the cheddar is melted.
Slide the hot cheese and beef mixture directly from the baking sheet onto the tortilla chips. Top with the ¾ cup cherry tomatoes, ½ cup sour cream, and chopped cilantro or green onions.