1-Season and cook the beef: Brown ground beef with salt, cumin, chili powder, and garlic powder; drain excess fat.

2-Drain and rinse the beans: Drain and rinse black beans thoroughly to remove excess liquid that can sog the chips.

3-Shred the cheese: Shred Monterey Jack and cheddar blend, or use pre-shredded.

4-Build the first chip layer: Spread half the tortilla chips in a loose single layer across a large disposable aluminum pan.

5-Add first topping layer: Sprinkle half the cheese, half the beans, and half the seasoned beef evenly over the chips.

6-Build the second chip layer: Spread remaining chips in another loose layer, then top with remaining cheese, beans, and beef.

7-Place pan over campfire: Set the pan on a grill grate over medium campfire coals, away from direct flames.

8-Cook until cheese melts: Cook for 8–10 minutes, until cheese is fully melted and bubbling through the center.

9-Remove from heat and top: Pull pan off the grate and immediately top with salsa, sour cream, sliced jalapeño, chopped cilantro, and a squeeze of lime.