Saute the onion in the oil in a skillet over a moderately high heat until beginning to soften.
Add the beef and brown it fully, then drain off the fat.
Stir in the chili, cumin, paprika, salt, black pepper and red pepper.
Add the hot water and beans and stir, then turn the heat down to a simmer.
Mix the other half of the onion with the jalapeno, tomato, lime juice, 1/2 teaspoon of salt and cilantro to make pico de gallo.
Arrange the tortilla chips on a large plate, then top with the beef mixture.
Add all the cheese apart from about 1/4 cup (30g) of the cheddar.
Add more chips, more of the beef mixture then Monterey Jack cheese.
Add the remaining chips then the remaining beef mixture and finally the rest of the cheddar.
Microwave until the cheese is melted and starting to bubble.
Check it ever 45 seconds.
Another idea is to put the plate (if it is heatproof) in a 325F (170C) oven instead of using the microwave.
Sprinkle on the avocado and pico de gallo, or use guacamole instead of the avocado if you prefer.
Add sour cream if you like, or sliced black olives or any other toppings you fancy.
