Beef: Heat 1 TBSP of oil in a large skillet over medium heat, once oil is hot adding ground beef and the garlic to cook. Break up large lumps of meat using a spoon. About 10 minutes. Then, add the seasoning, tomato sauce and water and mix in. Allow the liquids to cook into the beef and evaporate while occasionally continue to break any lumps. Keep warm.    

Potatoes: Scrub and diced the potatoes. If baking the potatoes, drizzle with olive oil and season with sea salt, place on a parchment lined baking sheet and bake until golden brown in a preheated 400*F oven for about 25 to 30 minutes. If frying, preheat oil to 375*F. Place potatoes into hot oil for about 7 to 8 minutes cook until golden brown and crispy. Drain on paper towels and season with sea salt. 

Sriracha Yogurt Sauce: In a medium size bowl, combine all the ingredients and season. You can add more sriracha to taste. Keep in refrigerator until needed. 

To assemble the Nachos: Place the potatoes on the bottom of an oven proof dish and top with the cooked ground beef and half of the cheese. Bake until the cheese is melted. Remove from oven and top nachos with the remainder of the cheese, tomato, red onions, jalapenos and scallions. Serve immediately.