Step 1

Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with foil, if desired.

Step 2

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the beef and, using a spatula or wooden spoon, break it up into bits. Stir in the cumin, chili powder, onion powder, garlic powder, dried oregano and salt, continuing to break the meat up as it cooks until it is no longer pink, about 8 minutes. Stir in the tomato paste, allowing it to melt into the meat mixture. Stir in 1 cup of the salsa and let it simmer for 2 minutes. Finally, stir in the beans and their liquid. Taste, and season with additional salt, if desired. Cook until the beans are heated through, another 2 to 3 minutes. Remove from the heat.

Step 3

Spread half of the chips on the prepared sheet pan, tucking any broken chips into open spaces so you can’t see the bottom of the pan. Spoon half of the meat-bean mixture evenly over the chips and top with half of the shredded cheese. Repeat with the remaining chips, meat-bean mixture and cheese to create another layer, distributing the ingredients as evenly as possible.

Step 4

Bake for 5 to 10 minutes, or until the cheese is melted and the chips are heated through.

Step 5

Garnish the top with the remaining salsa as well as the lettuce, pickled jalapeños, cilantro, dollops of sour cream, slices of avocado and a drizzle of hot sauce, if using. Serve immediately, family-style.