Preheat your oven to 350.

Line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, combine tortilla chip ingredients, stirring until thoroughly incorporated.

Let this sit for a few minutes so the water is absorbed, and the flax has a chance to gel up a bit.

Spread the flax mixture out evenly on a the parchment paper/baking mat in a thin layer.

You'll want them to be a little thicker than real tortilla chips, but not too much.

Bake for about 30 minutes.

While the chips are baking, heat your crumbles according to the package directions and set aside.

To make the queso, combine all ingredients in a blender and add in about half the water.

Start blending.

Continue adding water very slowly until the desired consistency is achieved.

Check the flax chips for doneness.

If they're still pliable, keep baking them until they are stiff and break apart easily.

Once the chips are done, remove them from the oven and plate your nachos by layering the chips with the beef crumbles and olives, and then topping everything with the salsa, green onions and 1/4 cup of the queso.