Cook the Seasoned Beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add halal ground beef, breaking it into bite-sized crumbles with a wooden spoon, and brown for 5 to 6 minutes until cooked through. Drain excess fat. Stir in minced garlic, taco seasoning, and broth. Simmer for 2 to 3 minutes until saucy, then gently fold in the drained black beans. Remove from heat.

Prep the Oven & Baking Sheet: Preheat oven to 400°F (200°C). Line an extra-large rimmed baking sheet (half-sheet pan) with parchment paper or heavy-duty foil lightly misted with cooking spray.

Build Layer One: Spread half of the tortilla chips across the baking sheet in an even layer. Scatter one-third of the shredded cheddar and Monterey Jack cheese over the chips, followed by half of the warm seasoned beef and black bean mixture.

Build Layer Two: Scatter the remaining tortilla chips over the top. Spoon over the remaining seasoned beef and black beans, then smother the entire sheet pan with the rest of the shredded cheeses, ensuring generous coverage across all edges.

Bake to Molten Perfection: Slide the baking sheet onto the middle rack of the preheated oven. Bake for 10 to 12 minutes until the cheeses are completely melted, bubbling, and lightly golden at the corners.

Garnish Supreme & Serve: Remove carefully from oven. Immediately crown the bubbling nachos with fresh pico de gallo, pickled jalapeño rings, dollops of guacamole, a zigzag drizzle of sour cream crema, sliced green onions, and fresh cilantro. Serve piping hot straight from the sheet pan with lime wedges!