Dice the red onion into 1/4-inch pieces, dice the bell pepper into bite-sized chunks, and mince the jalapenos. Measure out the corn and black beans (draining and rinsing the beans if using canned). Shred the cheddar cheese if not already done—freshly shredded cheese melts much more evenly than pre-packaged varieties. Having everything prepped and ready before cooking ensures smooth assembly and prevents the tortilla chips from getting stale.

Brown the ground turkey in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains and it's lightly golden (about 8-10 minutes). Drain excess fat if needed. Reduce heat to medium, then stir in the taco seasoning and tomato paste, cooking for 2-3 minutes while stirring constantly to coat the turkey evenly and develop the flavors. The tomato paste deepens the seasoning profile and adds a subtle richness that makes the meat layer more flavorful.

Preheat your oven to 400°F. Spread half of the tortilla chips evenly across a large sheet pan (approximately 18x13 inches). Top with half of the seasoned turkey from Step 2, then scatter half of the corn, half of the black beans, half of the bell pepper, half of the red onion, and the jalapenos across the chips. Sprinkle half of the shredded cheese over this layer. I like to distribute everything evenly so each chip gets some toppings rather than having clumps in one area.

Layer the remaining tortilla chips over the cheese from Step 3, then top with the remaining turkey, corn, black beans, bell pepper, red onion, and finally the remaining cheddar cheese. Sprinkle the smoked paprika evenly across the entire surface for a subtle depth of flavor and visual appeal. This double-layer approach ensures that every bite has a mix of crispy and soft elements along with even distribution of toppings.

Place the sheet pan in the preheated 400°F oven for 15-20 minutes, until the cheese is fully melted, bubbly around the edges, and just beginning to brown in spots. The bottom chips will soften slightly while the top chips retain some crunch. I check at the 15-minute mark to avoid over-baking, since the exact time depends on your oven and how thick your cheese layer is.

Remove the sheet pan from the oven and serve the nachos hot and fresh, directly from the pan if desired. The melted cheese and warm toppings are best enjoyed immediately while the crispy chips still have some texture. If you want to add fresh garnishes like sour cream, guacamole, or cilantro, add them right before serving so they don't get warm.