Preheat oven to 425 degrees. Cut corn tortillas into thirds. You can do fourths if you are struggling with cutting into thirds. However, the servings will be smaller. Heat oil over medium heat to 350 degrees in cast iron skillet or dutch oven. If you don't have a thermometer, this will probably take about 10 minutes.

Test oil with one tortilla third. If it sizzles and begins to crisp, the oil is ready. Add 4 more tortillas and cook for 45 seconds. Flip and cook for 45 more seconds. Remove and drain on paper towels. Quickly sprinkle with salt before the oil dries. Repeat with rest of the tortillas.

While the chips cool, let's prepare the seasoned beef. Heat a pan to medium and add 1 tablespoon of vegetable oil. Once hot, add beef and brown completely. Remove from heat and drain excess fat. Return to medium heat and add water and taco seasoning. Stir to combine.

Bring mixture to a boil and then reduce for a simmer. Cook uncovered until mixture thickens and water has evaporated. Remove from heat.

Now we assemble the nachos. Make sure chips are scattered on a large baking sheet in one layer. Spread a 1 1/2 teaspoons of refried beans onto eat tortilla chip - you may have some leftover. Scoop 1 1/2 tablespoons ground beef onto each chip. Sprinkle cheese over each chip individually until all the cheese has been used. They will look covered in cheese, but once it melts, it won't look like so much.

Bake chips in preheated oven for 5 minutes, or until cheese has completely melted. Serve immediately with your favorite toppings!