A perfect party food, packed with flavor and fully customizable. Use these detailed instructions to make sure every chip is loaded with goodness!

Ingredients:

• 1 large bag tortilla chips (use a sturdy variety to hold all the toppings)
• 1 lb ground beef or ground turkey (for a leaner option)
• 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and salt)
• 1 cup refried beans (optional: mix with a little water or salsa for a smoother texture)
• 1½ – 2 cups shredded cheddar or Mexican blend cheese (use freshly shredded cheese for the best melt)
• ½ cup black olives, sliced
• 1 jalapeño, sliced (for extra heat, leave the seeds in; for mild, remove seeds)
• 1 cup salsa or pico de gallo (homemade or store-bought)
• ½ cup sour cream
• ½ cup guacamole (or mashed avocado with lime and salt)
• Fresh cilantro, chopped, for garnish
• Optional extras: diced tomatoes, chopped red onions, sliced green onions, corn, black beans

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease the pan to prevent sticking.
2. Cook the meat:
   Heat a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and fully cooked (about 7-10 minutes). Drain any excess fat.Add the taco seasoning according to the package directions, typically with about ¾ cup of water. Let the mixture simmer for 4-5 minutes, stirring occasionally, until the liquid has reduced and the meat is coated in seasoning. Set aside.
3. Prepare the refried beans:
   In a small saucepan, heat the refried beans over medium heat, stirring occasionally, until warmed through. If the beans are too thick, mix in a tablespoon or two of water or salsa to loosen them up. This makes it easier to spread on the nachos.
4. Assemble the nachos (layering is key!):
   On the prepared baking sheet, spread out half of the tortilla chips in an even layer. Try not to overcrowd the chips to ensure even distribution of toppings.
   • First layer of toppings:
     Spoon half of the seasoned meat and dollop small amounts of the refried beans across the first layer of chips. Sprinkle with half of the shredded cheese. Add half of the sliced olives and jalapeños.
   • Second layer:
     Add another layer of tortilla chips on top of the first layer. Repeat the process with the remaining meat, beans, cheese, olives, and jalapeños.
5. Bake the nachos:
   Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly. Keep an eye on it to prevent burning; you want the chips to stay crispy and the toppings hot and gooey.
6. Final toppings:
   Once the nachos are done baking, remove them from the oven and let them cool for a minute or two. Add the fresh toppings:
   • Spoon salsa or pico de gallo evenly over the nachos for freshness.
   • Add dollops of sour cream and guacamole across the top, or serve them on the side for dipping.
   • Sprinkle chopped cilantro over the nachos for a fresh, vibrant garnish.
7. Serve immediately:
   Nachos are best when served fresh out of the oven while the cheese is melted and the chips are still crisp. Place the baking sheet directly on the table or transfer portions to plates. Enjoy with extra salsa, guacamole, or hot sauce on the side!

Pro Tips:

• Double-layer method: By layering the toppings in two steps, you ensure that every chip has a little bit of everything, preventing the dreaded “naked chips” at the bottom.
• Cheese types: Use a combination of cheddar and Monterey Jack for an even creamier melt. You can also add a little queso blanco for extra richness.
• Customizations: Nachos are highly customizable. Add any of the following for variety:
  • Black beans or corn for extra texture.
  • Pickled jalapeños for tangy heat.
  • Cooked chorizo instead of ground beef for a spicy kick.
  • Freshly diced tomatoes or avocados for extra freshness.