Preheat the oven to 250F

In the mixing bowl combine the cumin, chili powder, paprika, and coriander, and black pepper and stir

Coarsely chop the onion and bell pepper

Drain the salsa

Preheat the skillet over medium-high heat

Add the onion, pepper, garlic, and beef to the skillet and cook for five minutes, stirring frequently

Sprinkle the spice mixture over the meat and continue cooking for two minutes, stirring often

Drain the excess fat from the meat

Arrange the totrilla chips in a single layer in the baking dish, allowing some overlap

Sprinkle the meat evenly over the chips

Sprinkle the cheese, jalapeños, and black olives over the meat

Bake in the preheated oven for 10 minutes

Remove from the oven and allow to cool for two minutes

Sprinkle the drained salsa over the nachos

Drop spoonfuls of the sour cream over the nachos