1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a spoon, about 6 to 8 minutes. Drain excess fat if needed.

2. Stir in the taco seasoning and cook for 1 to 2 minutes to toast the spices. Remove from heat.

3. Preheat oven to 190°C (375°F).

4. Arrange the tortilla chips in a single, even layer on a large baking sheet, slightly overlapping but not piled too high.

5. Spoon the seasoned beef evenly over the chips, leaving a small border around the edge.

6. Scatter the shredded cheddar cheese evenly over the beef.

7. In a small bowl, mix the crème fraîche and mayonnaise. Drizzle this mixture in zigzags across the cheese layer.

8. Bake in the preheated oven for 10 to 12 minutes, or until the cheese is fully melted and bubbling at the edges.

9. Remove from oven and immediately top with diced tomatoes, fresh jalapeño slices, and a generous squeeze of lime juice from the wedges.

10. Serve hot, passing extra lime wedges on the side for brightness.