Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray. Arrange the 32 ounces tater tots in a single layer and bake for about 25 minutes, or according to the package directions, until crispy and golden.

Meanwhile, heat a drizzle of olive oil in a large 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook for 8–10 minutes, breaking up the beef as it cooks, until no pink remains. Drain any excess fat.

Add the taco seasoning, 1 teaspoon granulated garlic or 2 minced garlic cloves, ½ teaspoon salt, ¼ teaspoon lemon pepper, and 1 cup taco sauce to the ground beef. Stir well and simmer over medium heat for 5–10 minutes, or until the mixture is hot and flavorful.

When the tater tots are crispy and golden, sprinkle the 2 cups shredded cheese evenly over the top. Switch the oven to broil and broil just until the cheese is melted. Watch closely so the cheese does not burn.

Using a spatula, transfer half of the cheesy tater tots to a large serving platter. Top with half of the taco meat and ⅓ cup warm queso.

Repeat with the remaining tater tots, taco meat, and another ⅓ cup warm queso. You can also build the nachos in additional layers if preferred.

Drizzle the remaining ⅓ cup warm queso over the top. Garnish with the diced Roma tomatoes, red onion, and sliced jalapeño.

Dollop with sour cream and serve any remaining sour cream on the side.

Serve immediately while the tater tots, cheese, and queso are warm.