Preheat the oven to 350. In a skillet, combine 2-3 tablespoons olive oil, 1 pound ground beef, one medium onion (diced), and 1 can of black beans (drain 'em first). Add a clove or two of minced garlic if you wish. And some jalapenos. Once the onion is translucent and the beef is browned, add in a packet of taco seasoning and cook as directed. I think you add some water and then let it cook down for a little while longer...I know...I told you I was being lazy! Seriously though, adding the beans and onions to the meat tastes fabulous and is sooo much easier than trying to spread refried beans over the chips.
OK, now for the layering. Spread tortilla chips, it'll take nearly a whole bag, over a cookie sheet (I prefer using one with edges so nothing slides off). Then use a slotted spoon to spread your meat-bean-onion mixture over the chips. Be sure to drain the meat well with the slotted spoon so you don't create soggy nachos (gross!). Next, sprinkle a bag a your favorite shredded cheese blend (cheddar, Taco, or Mexican blends are my favorites). Toss on some diced tomatoes, salsa, more jalapenos, sliced black olives, green onion, or whatever other nacho toppings you like.
Bake for 10 minutes (or until the cheese is perfectly ooey-gooey). When you pull them out, sprinkle some shredded lettuce over the top, along with some chopped fresh cilantro. Then dollop salsa, sour cream, and guacamole in the center for dipping. Serve hot, right from the pan! Wash down with an ice cold beer!!