Preheat your oven to 425°F. In a large skillet over medium-high heat, brown the ground beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon. Drain excess fat, then stir in taco seasoning and water. Let it simmer for 2-3 minutes until the liquid reduces and coats the meat.

Line a large rimmed baking sheet with parchment paper. Spread half the tortilla chips evenly across the pan, creating a solid foundation. Sprinkle half of both cheeses over the chips, ensuring every corner gets coverage.

Distribute half the seasoned meat and black beans over the cheese layer. Add the remaining chips, filling any gaps but avoiding overcrowding. Top with remaining cheeses, meat, and beans.

Slide the pan into your preheated oven and bake for 10-12 minutes. Watch for the cheese to bubble enthusiastically around the edges while turning golden in spots. Don't overbake, as the chips can become tough.

Remove from oven and immediately scatter diced tomatoes, red onion, and jalapeño slices across the hot nachos. Dollop sour cream in several spots.

Just before serving, sprinkle fresh cilantro and diced avocado over everything. Arrange lime wedges around the pan's edges. Serve immediately while the cheese is still gooey.