1.     Heat a nonstick frying pan over medium heat. Brown ground beef until no longer pink. Use a fork or potato masher to break up meat to avoid large chunks. Season with taco seasoning, mix well, and transfer to a plate.

2.     In the same pan, place the refried beans and heat through over medium heat, about 2 minutes, stirring occasionally.

3.     To make the guacamole: Place peeled avocados in a bowl and mash with a fork. Add lime juice and salt.  Give a quick mix and set aside.

4.     To make the pico de gallo: Place tomatoes in a bowl, then add the red onion, cilantro (if using), lime juice, salt, and pepper. Give it a quick mix and set aside.

5.     To assemble nachos, place the tortilla chips on a serving platter. Add the warm refried beans, then the taco seasoned meat. Top with the guacamole, pico de gallo, and sliced jalapeño.

Variation:

For a vegetarian version, omit the ground beef completely. Before assembling the nachos, place the tortilla chips on a large baking sheet. Top with lots of shredded cheese and bake in a 350-degree oven until melted, about 8 minutes. Then proceed to top tortilla chips with refried beans, guacamole, pico de gallo, and jalapeño slices. For an added kick, top it off with a dollop of sour cream.