Brown the ground beef in a skillet over medium-high heat until cooked through, then add the taco seasoning and cook according to package directions. Keep it moving so the beef browns evenly and the seasoning clings.

Spread the tortilla chips on a sheet pan in an even layer. Aim for a single layer so the cheese melts and reaches every chip.

Sprinkle half the shredded Mexican cheese blend over the chips. You should see a light, even blanket before adding the toppings.

Add the seasoned beef, black beans, and sliced jalapeños over the cheese layer. Distribute them so every chip spot gets some filling.

Top with the remaining shredded Mexican cheese blend. Cover fully so the next broil produces visible cheesy coverage.

Broil for 3-5 minutes until the cheese is melted and bubbly. Watch closely so the edges start to brown but don’t burn.

Remove from the oven and immediately top with diced tomatoes, sliced black olives, sour cream, guacamole, and salsa. Add toppings right away so they sit fresh over the hot cheese.

Garnish with fresh cilantro and serve with lime wedges. Cut the limes to squeeze over each portion for a bright finish.