Instructions

• Preheat the oven to broil. Line a jelly roll pan or baking sheet with aluminum foil and lightly grease the foil.
• In a medium skillet over medium heat, cook 1 pound ground beef, breaking it up, until no longer pink.
• Drain excess fat from the cooked beef. Return the beef to the skillet, add 3/4 cup water and the 1 (1.25-ounce) package taco seasoning mix, stir, and simmer over medium-low heat until the mixture is thickened and most of the liquid is absorbed (about 3–5 minutes). Turn off heat and keep warm.
• While the beef is simmering, heat the 1 (15.5 ounce) can refried beans in a small saucepan over low-medium heat, stirring occasionally, until warm and smooth. Keep warm.
• Arrange the 1 (18-ounce) package restaurant-style tortilla chips in an even layer on the prepared baking sheet. Evenly sprinkle about half of the 2–3 cups shredded Mexican blend cheese over the chips.
• Spoon the warmed refried beans in even dollops across the chips, then spread the seasoned ground beef evenly over the chips and beans. Sprinkle the remaining cheese over the top.
• Broil in the oven 3–4 minutes, watching closely, until the cheese is fully melted and bubbly. Remove from oven.
• Immediately top the nachos with the drained and chopped 1 (10-ounce) can pitted black olives, 1 cup salsa, 1 cup sour cream (or more to taste), chopped cilantro, and diced jalapenos and Cotija cheese if using. Serve warm.