In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
Once the beef is cooked, drain any excess fat. Stir in the taco seasoning and water, mixing well to combine. Allow the mixture to simmer for about 5 minutes, until the sauce thickens slightly.
While the beef mixture is simmering, lay out the sheets of aluminum foil on a flat surface. Make sure each sheet is large enough to hold a portion of nachos.
On each sheet of foil, layer the seasoned beef mixture, followed by a generous handful of Mexican blend cheese. Feel free to use half of the cheese now and save the other half for the top.
Carefully fold the sides of the foil up over the nacho mixture, creating a sealed packet. Make sure it is tightly wrapped to keep the ingredients secure during baking.
Place the foil packets on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes. This will allow the cheese to melt and the flavors to meld beautifully.
Once the nachos are done baking, carefully unwrap the foil packets (watch out for steam!). Top each serving with chopped avocado, diced roma tomato, cilantro, and green onion or chives. Drizzle with sour cream to taste.
