Brown the ground beef in a hot cast-iron skillet, breaking it apart with a wooden spoon.
Check the thickest part with an instant-read thermometer - it must read 160°F with no pink left.
Spoon the excess fat out of the skillet into a heatproof bowl.
Stir in the chili powder, cumin, garlic powder, paprika, salt, and water and simmer until deep red-brown and saucy.
Lay a single layer of chips on a parchment-lined pan and sprinkle the first cheese over them.
Spoon the seasoned beef over the cheese-topped chips and scatter black beans between.
Cover with the remaining shredded cheese in a thick layer.
Bake at 400°F for 5-10 minutes until the cheese is fully melted and bubbling and the chip edges are golden.
Add diced tomato, red onion, jalapeño, cilantro, and sour cream over the hot nachos and serve right away.