Sheet Pan Nachos

In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.

Once the beef is cooked through, drain any excess grease. Add the taco seasoning and water, and stir to combine. Bring to a simmer and cook until the sauce has thickened.

Line a sheet pan with aluminum foil. Pour the nacho cheese sauce and chili con queso onto the pan and spread into an even layer.

Spoon the cooked taco meat evenly over the cheese mixture.

Sprinkle the shredded cheese over the top.

Bake in a preheated oven until the cheese is fully melted and bubbly (e.g., 375°F for 5-10 minutes).

While the cheese is baking, arrange the tortilla chips on a large serving platter.

Carefully remove the sheet pan from the oven. Lift the foil with the melted cheese mixture and pour it all over the tortilla chips.

Top the nachos with diced tomatoes, diced red onion, diced avocado, sliced black olives, pickled jalapeños, and chopped cilantro.

Garnish with lime wedges and dollops of sour cream. Serve immediately.