Heat the oven to 350 °F and set out all of the ingredients before you start cooking. Once the beef is ready, assembly goes quickly, so having everything prepped keeps the chips from sitting too long.

Cook the ground beef in a large skillet over medium-high heat for 7 to 10 min, breaking it up as it browns, until it is fully cooked and reaches 160 °F as described in ground beef safety guidance at 160°F. Drain the grease well so the filling stays rich but not slick.

Stir in the garlic, taco seasoning, and water, then bring the mixture to a boil before lowering it to a simmer. The pan should sizzle loudly at first, and the aroma will shift from plain beef to warm, toasty taco seasoning as the liquid reduces.

Mix in the refried beans and cook until the filling is hot and thick, then take the skillet off the heat. The texture should look hearty and scoopable, more like a thick chili than a loose sauce.

Spread half of the chips over a large light-colored baking sheet, about 11.2 x 15.7 inches, keeping the layer as even as possible. Try to cover the pan without packing the chips too tightly, which helps them stay crisp.

Add half of the beef mixture in small scoops across the chips, including the edges, then sprinkle on half of the cheese. Even distribution matters here because it gives the bottom layer real toppings instead of leaving it bare.

Repeat with the remaining chips, the rest of the beef mixture, and the remaining cheese, then scatter on the bell peppers, jalapeno, red onions, and black olives. You should be able to see toppings spread across the whole pan rather than one heavy mound in the center.

Bake for 15 min until the cheese is fully melted. Look for bubbling cheese, lightly browned corners, and a few extra-crispy edges around the outside of the pan.

Finish the hot nachos with tomatoes, green onions, and cilantro, then add guacamole and serve with salsa and sour cream. The fresh toppings should stay bright and cool against the hot, cheesy base.