Taco Seasoning:

• 5 teaspoons paprika
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons onion powder
• 1 teaspoon chili powder
• 1 teaspoon oregano leaves
• 1 1/2 teaspoons salt

Nachos:

• 2 tablespoons vegetable oil
• 1 pound ground beef
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 (10 ounce) can diced tomatoes with green chiles (such as RO-TEL®)
• 1 (15 ounce) can Mexican-style corn (optional)
• 1 (16 ounce) can refried beans
• 1 cup shredded Cheddar cheese, or as needed
• 4 ounces tortilla chips, or as needed

Toppings (optional):

• 1/2 cup sour cream (optional)
• 1/2 cup salsa (optional)
• 1/4 cup sliced black olives (optional)
• 1/4 cup sliced jalapenos (optional)
• 1/4 cup green onion

For taco seasoning, stir paprika, garlic powder, cumin, onion powder, chili powder, oregano, and salt together in a small bowl; set aside. Heat oil in a large skillet over medium-high heat; cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in onion and green pepper; cook and stir with oil and juices from browned meat until much of the liquid has evaporated, about 2 minutes more. Stir 1/2 can diced tomatoes with chilies and Mexican-style corn into skillet. Season beef mixture to taste with prepared taco seasoning mix.

Stir together the remaining 1/2 can diced tomatoes with chilies and refried beans in a microwave-safe bowl. Microwave on High until heated through, stirring every 30 seconds, 1 to 3 minutes. To assemble nachos, lay half of tortilla chips in a single layer on a microwave-safe plate, then drop teaspoons of refried beans onto chips, followed by meat mixture and shredded cheese. Repeat with remaining chips, beans, meat, and cheese to make a second layer. Microwave on High until cheese is melted and nachos are warm, 2 to 3 minutes. Top with sour cream, salsa, olives, jalapenos, and green onion as desired.