Preheat the oven to 400 degrees, then cook the ground beef over medium-high heat in a large skillet. When the meat has cooked through and is no longer pink, stir in the tomato sauce and taco seasoning. Set aside.

In a sauce pan, heat the refried beans with the can of Rotel until heated through.

Spread half of the tortilla chips in a single layer on a parchment paper-lined baking sheet. Top with half of the shredded cheese, half of the taco-seasoned ground beef, and half of the refried bean mixture, and half of the queso cheese dip. 

Add a second layer using the rest of the chips, shredded cheese, taco meat, beans, and queso. Bake the nachos in the oven for 5-10 minutes until the shredded cheese melts.

While the nachos are baking, whisk together the sour cream and milk.

Remove the nachos from the oven and drizzle with the sour cream and top with diced tomatoes, sliced  jalapeños, and sliced green onion. Enjoy!