In a large skillet, heat olive oil over medium heat. Add diced onion and cook 2-3 minutes, until translucent. Add rinsed beans along with the garlic and stir to combine.

Next, add water and seasoning to the pan. Bring the mixture to a boil, pressing the beans gently with a wooden spoon. Cover and cook on low for about 15-20 minutes.

Remove beans from heat and smash with a potato masher or blend with an immersion blender to get your desired consistency. Set aside until ready to assemble.

In a skillet over medium heat, brown the meat until no longer pink.

Add the onion, garlic, and spices to the pan. Cook for a few minutes until onion is tender and the meat is covered in seasoning.

Add the tomato sauce to the pan and stir to combine, as water as needed to the pan. Reduce heat to low, cover and simmer for about 10 minutes.

Preheat the oven to 350°F. on a large sheet pan, place a single layer of tortilla chips. Dollop about 1 tsp of refried beans on each chip. Next sprinkle the taco meat over the tortilla chips. Bake for about 10 minutes.

Remove from oven and garnish with cilantro, jalapeño, diced avocado, and Mexican street corn dip.