In a skillet over your campfire or camp stove, brown the ground beef with olive oil. Add the taco seasoning and a splash of water (about ¼ cup). Simmer until water evaporates, approximately 5 minutes. Drain excess fat.

Line your 12-inch Dutch oven with heavy-duty foil, extending it over the edges for easy removal. This step saves you from scrubbing cheese remnants by headlamp later.

Create a base layer with half the tortilla chips, arranging them in a single layer with minimal overlap for structural integrity.

Sprinkle 1 cup of mixed cheeses evenly over the chips. This creates your critical moisture barrier.

Add remaining chips for your second layer, creating slight peaks and valleys for toppings to nestle into.

Distribute your toppings in this order: ground beef, black beans, corn, drained tomatoes, and olives.

Blanket everything with remaining cheese, ensuring complete coverage to create a protective cheese dome.

Cover with lid and place over prepared coals—approximately 8 coals underneath and 17 on top to achieve 350°F.

Cook for 15 minutes, rotating the Dutch oven and lid in opposite directions every 5 minutes for even heating. Check for completely melted cheese and heated-through ingredients.

Remove from heat and top with fresh ingredients: red onion, jalapeño slices, and chopped cilantro.

Serve with sour cream, salsa, and guacamole in separate containers for customization.