Preheat the oven to 350˚F. In a large skillet on medium heat, brown your beef. When there is no pink, add 4 tablespoons taco seasoning and 1/2 cup water, and cook for an additional 3 to 5 minutes, stirring occasionally.
Tear off four 16-inch-long pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.
Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.