1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon until it starts to brown, about 5 minutes.
2. Add the chopped onion and garlic to the skillet. Cook until the onion softens and turns translucent, about 3 minutes, stirring occasionally.
3. Sprinkle the taco seasoning over the meat mixture. Pour in 1/2 cup water and stir well to combine. Lower the heat to medium and let it simmer until the sauce thickens and the flavors meld, about 5-7 minutes. Taste and adjust seasoning if necessary.
4. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
5. Spread half of the tortilla chips evenly on the baking sheet. Spoon half of the ground beef mixture over the chips, then sprinkle with half of the black beans, tomatoes, black olives, and both cheeses.
6. Add the remaining chips on top, followed by the rest of the beef, beans, tomatoes, olives, and cheeses, creating a layered effect. This helps melt the cheese evenly.
7. Bake the assembled nachos for about 10-12 minutes, or until the cheese is fully melted and bubbly. Keep an eye on them so the chips don’t burn.
8. Remove from the oven and sprinkle sliced green onions, jalapeños, and fresh cilantro over the top. Serve immediately with dollops of sour cream or Greek yogurt and lime wedges on the side.

One thing Mama Lu taught me was to trust my senses in the kitchen—watching for that perfect golden brown, smelling those savory aromas, and tasting along the way. Nachos are no different. Keep an eye on the cheese melting and the edges of chips turning crisp but not burnt.