Preheat Oven:

Start by preheating your oven to 400°F (200°C). This ensures that the oven is ready by the time you finish assembling the nachos.

Brown the Meat:

In a skillet over medium heat, add the ground beef. Cook for about 5 minutes, breaking it apart with a spatula. Once it starts to brown, sprinkle the taco seasoning over the meat, mix well, and cook for another 5 minutes until fully browned. If you’re using beans, you can mix them with the cooked meat now or layer them separately.

Prepare Beans (If Using Refried Beans):

In a separate pot or the same skillet, combine the refried beans with a 1/4 cup of water to thin them out for easier spreading. Heat until they’re warm and easier to spread.

Assemble the Nachos:

On a large, rimmed baking sheet, spread out the tortilla chips in an even layer. Spoon the meat (and beans if mixed) evenly over the chips. If you’re using whole beans, scatter them across the meat. Sprinkle the shredded cheese over the top, ensuring a good distribution, so every chip gets some cheesy goodness. Dot with pickled jalapenos if using.

Bake:

Place the baking sheet in the oven and bake for 10-15 minutes, or until the cheese has melted beautifully and the edges of the tortilla chips have started to turn golden brown.

Add Fresh Toppings:

Once out of the oven, immediately top your nachos with the fresh ingredients — diced tomatoes, red onion, avocado chunks, dollops of sour cream, and a sprinkle of fresh cilantro.

Serve Immediately:

Taco nachos are best enjoyed fresh from the oven while the cheese is melty and the chips are crispy. Gather your friends or family and dig in!