Place the ground beef in a large skillet over medium heat. Season generously with adobo seasoning and cracked black pepper. Break it up with a spoon as it cooks, chopping it into small, fine pieces-avoid leaving big chunks for better texture distribution. Once the meat starts browning, sprinkle in sazón seasoning to taste for enhanced color and flavor. Continue cooking until fully browned with no pink remaining, approximately 8-10 minutes. Drain off as much excess grease as possible using a spoon or by carefully tilting the pan.

Return the skillet to low heat. Sprinkle in the taco seasoning packets-use 2 full packets for 2 lbs of beef, adjusting proportionally if using more meat. Add about ½ cup water and stir thoroughly. The mixture will initially appear runny, but it will thicken as it simmers. Add additional water in small amounts if needed to achieve a saucy consistency rather than dry crumbles. Let it simmer on low heat for approximately 10 minutes, stirring occasionally to prevent sticking and ensure even seasoning distribution.

Stir in the entire can of refried beans directly into the seasoned meat. This is the secret to achieving Cheesecake Factory nachos ingredients authenticity-the beans “melt” into the meat mixture as it heats, creating an incredibly creamy, cohesive filling that clings to chips perfectly. If the mixture thickens too much or starts drying out, add small splashes of water and stir until you achieve a smooth, creamy consistency. Taste and adjust seasoning if needed. Keep the mixture warm on low heat while you prepare toppings.

Dice the fresh tomatoes into small, bite-sized pieces and place in a bowl. Heat the salsa con queso in the microwave-you can heat it directly in its jar (lid removed) or transfer to a microwave-safe bowl. Heat for about 3 minutes, stirring halfway through, until hot, bubbly, and easily pourable. Have your chunky salsa, sliced jalapeños, and sour cream ready and accessible for quick assembly.

Line a large baking sheet, pizza tray, or serving platter with aluminum foil for easy cleanup. Spread a single layer of whole tortilla chips across the surface-keep them intact and don’t break them up. This maintains crispiness. Spoon the hot taco meat and refried bean mixture generously over the chips, ensuring even coverage. Drizzle or spoon hot cheese sauce liberally across the meat layer. Add dollops of chunky salsa throughout. Scatter diced fresh tomatoes and sliced jalapeños over everything.

Repeat the layering process with another layer of chips and all toppings-aim for 2-3 layers total depending on your serving dish size. The top layer should be the most visually appealing: add extra cheese sauce drizzled artistically, more chunky salsa, fresh tomatoes, jalapeños, and generous dollops of sour cream placed strategically across the nachos.

Serve the nachos immediately while the taco meat and cheese sauce are hot and the tortilla chips remain crisp. The no-bake method ensures chips stay crunchy rather than soggy. Everyone can grab loaded chips with all the toppings perfectly distributed-no stuck-together chip disasters!