Spread the tortilla chips in a mostly even layer (some overlap is fine). You may not use the whole bag of chips.
Add the beef to a skillet over medium-high heat. Break it up with your spoon, and then add in the spices (garlic powder, onion powder, smoked paprika, cumin, and chili powder). Continue cooking until it's well browned (about 8 minutes).
Stir the tomato paste into the beef mixture and take the skillet off the heat.
Spoon the beef over top of the tortilla chips, and then add the sliced jalapeños, corn, black beans, and olives.
Sprinkle the cheese over top. Start with 1.5 cups, and if you think it needs a bit more, go up to 2 cups.
Place the baking sheet in the oven and bake for 8-10 minutes or until the cheese has melted and it's hot and bubbly.
While the nachos bake, prepare the garnish toppings.
Garnish the nachos and enjoy immediately.
All toppings are optional! Feel free to omit or add more of an ingredient than suggested.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.