In a large skillet, brown the ground beef over medium heat until no longer pink. Drain off the fat and return to the heat.
Stir in the taco seasoning mix and 2/3 cup water. Bring the mixture to a boil, then turn down the heat and simmer for 5 minutes. Set aside.
Arrange 1 1/2 cups chips in a single layer on an oven proof platter. Top with 1/2 the ground beef mixture, 1/3 cup Oaxaca cheese, 1/3 cup cheddar and 1/3 cup queso blanco. Top the cheese layer with another 1 1/2 cups tortilla chips, the remaining ground beef, 1/3 cup Oaxaca cheese, 1/3 cup cheddar and 1/3 cup queso blanco. Top the second layer with the remaining chips and sprinkle with the rest of the cheese.
Transfer the platter to the oven and bake for 10-15 minutes or until the cheese is melted and starting to bubble.
Place the platter on a trivet or other heatproof surface and garnish with the queso fresco, avocado, salsa, scallions and cilantro.