I think good nachos are more about the technique than the ingredients.
- Whatever type of cheese you use, make a proper béchamel sauce with it. Don't just melt it in a microwave with a can of soup or whatever; it'll split and get all oily and gross. Nobody wants to eat that.
- (I use a blend of cream cheese, Monterey jack, and sharp cheddar, because I like it tangy.)
- Whatever type of corn chips you use, toast them for 10 minutes at 375°F before adding the other ingredients. This will drive off extra moisture and bring the oil to the surface, ensuring that your nachos are crispier (and stay that way longer).
- Avoid canned ingredients, and use fresh whenever possible. I make an exception for pickled jalapeno slices, but I'm a weirdo.
- Keep all the ingredients separate until ready to serve. Once the cheese hits the chips, you've got about 10 minutes before they turn into a soggy mess. So it's best to set up a nacho bar if you've got the space, or to make multiple small batches if you don't.
I don't get to eat nachos very often (cholesterol issues, ugh) so when I do, I make sure they're worth the calories and elevated TCL.