Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
For the guacamole: Place the avocados and lime juice into a mixing bowl and season liberally with salt and black pepper. Mash using a potato masher until mostly smooth, and then fold in the cilantro and jalapenos. Season with more salt and black pepper as needed. Place plastic wrap directly on top of the guacamole and refrigerate.
For the pico de gallo: Combine the cilantro, tomatoes, jalapenos, lime juice and onions in a mixing bowl. Season with salt and black pepper and toss to combine. Cover with plastic wrap and refrigerate.
For the beef: Heat the canola oil in a large straight-sided skillet over medium high heat. Add the onions and cook until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the beef, sprinkle liberally with salt and black pepper and cook, stirring, until starting to brown, 2 to 3 minutes.
Stir in the chili powder, ground cumin and smoked paprika cook for 1 minute. Pour in the beef stock and Worcestershire and continue cooking until the stock has reduced by half and the beef is cooked through, 3 to 4 minutes. Turn off the heat and cover with a lid to keep warm while you prepare the cheesy tortilla chips.
For assembly: Spread the tortilla chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the Cheddar and Monterey Jack evenly on top and bake until the cheese is melted and the chips are warmed through, 2 to 3 minutes.
Spoon the warm beef mixture evenly over the chips using a slotted spoon. Top with dollops of guacamole and half of the pico de gallo. Drizzle with crema and serve the remaining pico de gallo on the side. The nachos can be served directly on the baking sheet, or you can lift the foil onto a large platter.