Heat a 10” sauté pan and add the vegetable oil. Fry the tortillas until they are crispy, about 2 minutes on each side. Remove from the hot oil, and drain on paper towels.
When the tortilla chips are cooled, spread 1 tablespoon of refried beans on a chip, and then top with 1 tablespoon cheese. Top with a slice of jalapeño for Nachos.
For Panchos, heat 2 tablespoons of vegetable oil in an 8” skillet. Add the leftover beef, and sear over high heat for a 1-2 minutes. Place ½ ounce of the beef on each of the prepared nacho chips, and then top with the sliced jalapeño.