Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
Warm up your queso (on the stove in a saucepan). Warm up your refried beans (microwave or saucepan). Warm up your taco meat (frying pan on the stove). See the respective recipe cards for instructions.
Warm up the chips. Transfer all of the chips to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up.
Assemble the nachos. Take the sheet pan out of the oven and scoop about half of the chips onto a large plate or cutting board and set aside.
Evenly spoon half of the warm queso on top of the chips. Add half of the warm refried beans, then half of the taco meat.
Add your other toppings: a third of the guacamole or half of the avocado, half of the pico de gallo or salsa, a couple spoons of vegan sour cream, and half of the other toppings: pickled onions, cilantro, jalapeños, and/or scallions.***
Add the reserved tortilla chips on top. Layer with the remaining queso, refried beans, and taco meat. Finish with the rest of the optional toppings: one third of the guacamole, remaining pico de gallo or salsa, a few more spoons of sour cream, and remaining other toppings.
Serve immediately for maximal crispy crunchiness. Serve leftover guacamole on the side as a dip.