Start by browning the ground beef in a skillet over medium heat. Break it apart as it cooks. Once browned, drain any excess fat. This lean meat is the heart of the dish, so take your time here. Add the smoky taco spice blend and stir it in.

Pour in ¼ cup of warm water to help the spices meld with the beef. Let it simmer for a few minutes. This step adds rich flavor that enhances every bite.

While the beef is simmering, let’s prep the beans. In a small saucepan, heat the refried beans on low. Mix in the smoked paprika for depth. Stir occasionally until warm and creamy. The beans are essential for their texture and flavor.

Now it’s time for the assembly. Grab a large baking dish or a shallow tray. Spread a layer of tortilla chips across the base. Overlap them slightly so every chip will get toppings. This isn’t just about aesthetics; it helps in distributing the toppings evenly.

Spread the warm refried beans over the tortilla chips. Don’t be shy; use the whole can if you like! Next, add the ground beef mixture evenly over the beans. Follow that with the Mexican cheese blend. The more cheese, the merrier!

Preheat your oven to 350°F (175°C). Place the assembled nachos in the oven on the middle rack. Bake for about 10–15 minutes or until the cheese is melted and bubbly. Keep a close eye; we want that golden finish, but we don’t want burnt chips!

Once the nachos are baked to perfection, remove them from the oven. Now it's time for the toppings!

Sprinkle the pickled jalapeño slices, chopped red onion, diced tomatoes, and avocado cubes generously over the cheesy nachos. Finally, add a dollop of sour cream and a scatter of cilantro for a fresh finish.

Voila! Your ultimate nachos are ready to impress.