Slice the potatoes into thin rounds, somewhere between 1/8″ and 1/4″ thick. Place each round flat on a baking sheet.

Sprinkle the potatoes with season salt, thyme, and rosemary. Then lightly sprinkle olive oil over the potatoes.

Bake for 25-30 minutes at 450 degrees (or until cooked through), flipping the potatoes over halfway through.

While the potatoes are baking, sprinkle the chili powder on the steak slices and cook in oil in a cast iron skillet. Cook for 2-3 minutes on one side and then flip and cook for 1-2 more minutes on the other side.

Remove the meat from the skillet and place on a plate covered with tinfoil for 5 minutes.

Once the potatoes are finished, remove from the oven and place the potatoes on oven-safe plates. Cover with shredded cheese.

Place the plates with the nachos into the oven and broil until the cheese is melted. Heat the beans on the stove or microwave and spoon them over the potatoes.

Top with diced tomatoes, green onions, and sour cream.