Layered Nacho Bake

In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease.

Add the beef broth and taco seasoning to the skillet. Stir to combine and let it simmer while you prepare the other ingredients.

Preheat your oven to 350°F (175°C).

In a small bowl, prepare the sour cream drizzle by whisking together the sour cream, juice from half a lime, a pinch of salt, and the pickled jalapeño juice. Set aside.

Begin assembling the nachos in a springform pan. Start with a layer of tortilla chips.

Spoon a layer of the seasoned ground beef over the chips.

Add a layer of corn, black beans, and diced red onion.

Top with a generous layer of the shredded cheddar and Monterey Jack cheese blend.

Repeat the layers (chips, meat, corn, beans, onion, cheese) until the pan is full.

Bake for about 20 minutes, or until the cheese is fully melted and bubbly.

Carefully remove the pan from the oven. Release the springform latch and lift away the sides to reveal the nacho tower.

Top the baked nachos with the fresh ingredients: sliced avocado, halved cherry tomatoes, and sliced green onions.

Drizzle the prepared sour cream sauce over everything.

Garnish with fresh cilantro and pickled jalapeños. Serve immediately.