Finely chop the lettuce, dice the roma tomato, and slice the jalapeno into thin rounds. Set everything aside so the toppings are ready once the nachos come out of the oven.

Preheat the oven according to the tater tot package directions. (The brand I used was 410°F for 15 minutes.). Line a large sheet pan with parchment paper, then spread the tater tots into a single layer. Bake until they're golden and crispy, flipping them halfway through for even browning.

While the tater tots bake, cook the ground beef in a large skillet over medium heat. Break it into small crumbles as it cooks and continue until it's fully browned with no pink remaining. Drain any excess grease.

Sprinkle the taco seasoning over the cooked beef and stir until it's evenly coated. Add the drained pinto beans and cook for another minute or two, stirring occasionally, until everything is heated through.

Remove the crispy tater tots from the oven and sprinkle 1 cup of the shredded cheddar over the top. Spoon the beef and bean mixture over the cheese, then finish with the remaining ½ cup of cheddar. Return the pan to the oven for 3 to 5 minutes, or until the cheese is completely melted.

Top the hot nachos with the shredded lettuce and diced tomato. Add dollops of sour cream across the pan, then finish with the sliced jalapenos.

Serve immediately while the tater tots are still hot and crispy.