Preheat the oven to Broil and place an oven rack about 4–6 inches below the broiler element.

If the refried beans or the cooked taco-seasoned ground beef are cold or stiff, warm them until scoopable — microwave in short bursts or reheat in a skillet until hot.

Divide the 13‑ounce bag of tortilla chips and the 10.5‑ounce bag of Fritos Scoops evenly between two rimmed half-sheet pans so each pan has both chip types.

Evenly sprinkle the shredded Monterey Jack (12 ounces) and shredded sharp cheddar (12 ounces) over the chips on both pans.

Spoon the warmed refried beans across the chips in several dollops, then scatter the drained black beans (15 ounces) evenly over each pan.

Evenly distribute the warmed, taco‑seasoned cooked ground beef (½ pound) across both pans.

Arrange the seeded, thinly sliced poblano strips and the finely chopped Spanish onion evenly over the layered chips, beans, cheese, and beef.

Place the pans under the broiler and broil 3–6 minutes, watching constantly; remove when the cheese is melted and the cheese and some chip edges begin to brown.

Remove the pans from the oven. Immediately top the hot nachos evenly with taco sauce, salsa (1½ cups), sour cream (2 cups), drained pickled sliced jalapeños, thinly sliced scallions, thawed corn kernels (1½ cups), chopped avocados, and coarsely chopped cilantro (1 cup).

Serve the nachos immediately while hot.