Heat up oil in large skillet. Add ground beef and cook until no longer pink. Add taco seasoning and ¼ cup of water. Cook until thickened. Add beans and stir together.
Preheat oven to 400 degrees F.
Arrange chips on 13" x 9" sheet pan, lined with parchment paper.
Top with cooked taco meat and beans. Top with cheese.
Bake in oven for 5 to 7 minutes or until the cheese is melted.
Top nachos with corn, chopped tomatoes, cilantro and drizzle with sour cream, if desired.
Serve immediately.
Notes
The cook time includes cooking the ground beef. I always add black beans to the ground beef seasoned with taco spice mix. You can also layer them separately. This recipe also works great with shredded cooked chicken (see my Slow Cooker Mexican chicken recipe) or ground turkey. For easy clean up, line the sheet pan with parchment paper. I do not recommend aluminum foil as it can rip and come off with the food. I used a 13" x 9" pan for this recipe. I had leftover ground beef that can be used for tacos later.