Preheat the oven to 400°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Add the ground beef and cook, breaking it apart, until browned. Drain any excess grease if needed.
Stir in the Mexican seasoning, salt, and tomato paste. Cook for 1 minute, stirring constantly. Pour in the beef broth, then stir in the black beans and diced green chiles. Simmer for 2 to 3 minutes until the mixture has thickened slightly. Remove from the heat.
Spread half of the tortilla chips evenly over a large sheet pan. Top with half of the beef mixture, half of the cheddar cheese, and half of the Monterey Jack cheese. Repeat with the remaining chips, beef mixture, and cheeses.
Bake for 6 to 8 minutes, or until the cheese is completely melted and bubbly.
Remove from the oven and immediately top with the diced tomatoes, avocado, cilantro, and jalapeños. Serve with sour cream, salsa, guacamole, and lime wedges.
