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Preheat the oven to 450°F.
Lightly coat both sides of the tortillas with olive oil and cut them into wedges.
Sprinkle the wedges with salt, garlic powder, and chili powder.
Arrange the wedges on a baking sheet lined with lightly oiled parchment paper and bake for about 5 minutes, or until they are crisp. Keep a close eye on them, as they can go from soft to burnt very quickly.
In a mixing bowl, finely dice the onion, tomato, and peppers according to your preferred ratio.
Add a generous squeeze of lime juice, salt, and cilantro to the diced mixture and stir well to create the Pico de Gallo.
Once the tortilla chips are ready, arrange them in your desired layout (a circle works well).
Top the chips with the Pico de Gallo, your choice of meat, and cheese. Be sure to measure the cheese and meat beforehand, as they contribute the most calories.
Return the nachos to the oven and bake until the cheese is melted, keeping an eye on the edges of the chips to prevent burning.
Remove from the oven, add your favorite hot sauce, and enjoy!