Preheat your oven to 350°F (175°C) and line a 10-inch springform pan with a parchment collar.

Whisk together sour cream, lime juice, and salt in a bowl, transfer to a squeeze bottle, and refrigerate.

Cook ground beef in a skillet over medium-high heat for 5-7 minutes, add taco seasoning, cook for 1 more minute, then drain fat.

Layer tortilla chips, seasoned beef, diced veggies, cheddar, and Monterey Jack cheeses in the springform pan.

Bake for 30 minutes until cheese melts and edges are golden brown.

Once done, remove from oven, unlatch the springform ring, and peel off the parchment collar.

Drizzle lime sour cream over nachos, sprinkle chopped avocado and cilantro, and serve immediately.