• Heat a large skillet over medium heat.
• Add the avocado oil and ground beef. Cook, breaking up with a spoon, until browned and cooked through, 6–8 minutes.
• Stir in the taco seasoning (removing ½ tsp for queso) and water per package directions, simmer 1–2 minutes until thickened and saucy, then remove from the heat and set aside.

Greek Yogurt Lime Crema:

• In a small bowl, whisk together the Greek yogurt, lime juice, and a pinch of salt until smooth and drizzle-able. Adjust lime and salt to taste, then refrigerate until ready to serve.

High-Protein Cottage Cheese Queso:

• Make the queso. Add the cottage cheese, taco seasoning, and ½ cup drained Rotel to a blender. Blend until completely smooth and creamy, adding 1–2 tablespoons of water if needed to help it blend.
• Transfer the blended cottage cheese mixture to a small saucepan. Stir in the shredded goat cheddar. Warm over low heat, stirring constantly, just until the cheese melts and the queso is smooth and steamy but not boiling. If it’s too thick to drizzle, whisk in additional warm water or milk 1 tablespoon at a time until it flows easily from a spoon while still coating it.
• Remove from heat. If for some reason your queso seizes, you can pop it back into the blender and just blend for 5 seconds to reconstitute.
• Taste the queso and adjust taco seasoning or salt as needed. Then add the remaining drained rotel to the cheese sauce to make it chunky.
• Drizzle over the hot nachos right before serving, or serve on the side in a small bowl for dipping.

Assemble and Make the Nachos:

• Now make the nachos. Line the basket with two pieces of parchment paper overlapping in an X so that all sides of the air fryer are covered, trimming if needed so it doesn’t touch the heating element.
• Build the first layer of nachos: add a generous layer of tortilla chips to mostly cover the bottom of the basket. Scatter on about one-third of the taco-seasoned beef, one-third of the black beans, a handful of goat cheddar, and some of the red onion, bell pepper, corn, and pickled jalapeños.

  Repeat 1–2 more times to create 2–3 total layers with the remaining chips, beef, beans, goat cheddar, and veggies, stopping when the nachos reach about ¾ of rhe way up the air fryer basket.

  If the pile goes higher than this, the top will brown before the middle has time to heat through and get melty.
• Air fry the nachos at 360°F for 4–7 minutes, checking after about 4 minutes, until the cheese is melted and the top chips are golden at the edges. Avoid overcooking so the chips don’t burn.

To Serve:

• Carefully lift the parchment liner to transfer the nachos to a serving platter.

  Top immediately with the diced avocado, spoonfuls of pico de gallo, a drizzle of the Greek yogurt lime crema, queso, cilantro, and green onions.

  Serve right away with lime wedges on the side. Enjoy!