In a large skillet over medium heat, add olive oil and half of the onion. Sauté for one minute then add the chopped venison roast, the seasonings (chili powder, paprika and cumin) and the beef broth and cook for 3 minutes, stirring occasionally. After 3 minutes, add the kidney beans and turn the heat to a simmer and cook for 8 minutes. 

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While the meat and bean mixture is simmering, prep the ingredients for the Pico de Gallo: dice the tomatoes and chop the cilantro, place both into a bowl. Add the remaining diced onion and 1 TB of lime juice. Add salt and pepper to taste and stir. Set to the side.

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Once the meat and bean mixture is done simmering, remove from heat. Now it's time to start assembling the nachos! Take a large plate or pie dish (one that is oven/microwave safe) and place one layer of tortilla chips on the bottom. Top with half of the meat mixture and 2/3 cup of cheddar cheese. Repeat these steps once more but add 2/3 cup of Monterey Jack cheese instead of the cheddar. Top with a smaller layer of chips and any remaining beef/bean mixture and remaining cheese. 

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Heat the dish in the microwave for 1 minute (or in a 325F preheated oven for 5 minutes) so that all of the cheese melts around the venison and chips. Remove from microwave and top with Pico de Gallo and avocado. Serve with sour cream!

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