Heat a large skillet over medium-high heat. Add the beef and cook, stirring and breaking the meat up with a spoon, until well browned, 8 to 10 minutes. Stir in the spices and tomato paste and cook, stirring, for 1 minute. Add the water, bring to a simmer and cook until the meat has absorbed the liquid, about 5 minutes. Turn off the heat and stir in the lime juice. Set aside.
Divide the chips among 4 brown-paper lunch bags or small chip bags. (You can also serve the nachos in 4 bowls.) Divide the meat, cheese, onion, jalapeño slices, corn, olives, tomato, sour cream and ranch dressing among the bags. Close and shake the bags well to distribute the ingredients. Serve with forks.
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