Instructions

• Preheat oven to 350°F and place a rack in the middle position.
• If using a large rimmed sheet pan, lightly spray the pan or line it with foil. If using a 12" cast iron skillet, rub the 1 teaspoon vegetable oil over the inside of the skillet to coat the bottom and sides.
• Prepare the beef: heat a medium skillet over medium heat. Add 1 pound ground beef and brown, breaking it into small pieces, until cooked through.
• Drain away excess fat from the cooked beef. Return the beef to the skillet, sprinkle the 1 packet (1 ounce) taco seasoning over it, stir, then add 3/4 cup water. Simmer for 5–10 minutes, stirring occasionally, until the water is mostly absorbed. Remove from heat and set aside. (You may make this step the day before; if chilled, warm the beef slightly before assembling.)
• Prepare the beans: rinse the 1/2 cup black beans and drain them VERY WELL so the chips don't get soggy. Pat dry or spread them on a paper towel to remove excess moisture.
• Arrange the nachos: place half of the 11 ounces corn tortilla chips in an even layer on the prepared sheet pan or in the oiled skillet. Sprinkle 1 1/2 cups of the 4 cups shredded Colby-Jack cheese evenly over the chips. Distribute half of the seasoned beef over the cheese, then sprinkle half of the drained black beans on top.
• Repeat the layering: add the remaining half of the tortilla chips in an even layer, sprinkle another 1 1/2 cups of cheese, then top with the remaining seasoned beef and remaining black beans.
• Finish with the top cheese: sprinkle the remaining 1 cup of cheese evenly over the assembled nachos.
• Bake in the preheated oven for about 10 minutes, until most of the top cheese is melted and the center cheese is also melted. If the top cheese begins to brown before the center is melted, loosely tent foil over the nachos (foil should not touch the cheese) and bake an additional 5–10 minutes, or until all the cheese is melted to your liking.
• Remove the nachos from the oven and quickly top with 1/2 cup diced fresh tomatoes, 1/4 cup canned sliced ripe black olives, 1/4 cup diced fresh red onion, and 1/4 cup pickled jalapeno slices. Add several dollops of the 1/2 cup sour cream evenly over the top, then sprinkle 1/4 cup chopped fresh cilantro over everything.
• Serve the nachos hot with the 1 cup restaurant-style salsa on the side.