Championship Nacho Platter Beef (Printable)
A vibrant platter featuring seasoned ground beef, melted cheese, and a variety of fresh toppings, ideal for gatherings.
# What You Need:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 cup tomato sauce
→ Chips & Cheese
12 - 12 oz tortilla chips
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
→ Fresh Toppings
15 - 1 medium tomato, diced
16 - 1/2 cup sliced black olives
17 - 1/4 cup sliced jalapeños, pickled or fresh
18 - 1/4 cup finely diced red onion
19 - 1/4 cup chopped fresh cilantro
20 - 1 avocado, diced
21 - 1/2 cup sour cream
22 - 1/2 cup salsa
# Steps:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute. Add tomato sauce and simmer for 2 minutes until slightly thickened. Remove from heat.
05 - On a large oven-safe platter or baking sheet, spread half of the tortilla chips. Top with half the beef mixture and half of both cheeses. Layer the remaining chips, beef, and cheese.
06 - Bake for 8-10 minutes, until cheese is fully melted and bubbly.
07 - Remove from oven. Top immediately with tomato, black olives, jalapeños, red onion, and cilantro.
08 - Add avocado, then drizzle with sour cream and salsa just before serving. Serve hot.
# Expert Advice:
01 -
- The spiced beef mixture keeps everyone coming back for seconds, and I always double it now because leftovers never exist
- Layering chips and cheese in two rounds means every single chip gets coated, not just the ones on top
02 -
- Never add cold toppings until after baking, or you'll end up with lukewarm nachos that disappoint everyone
- Work quickly once they're out of the oven because the cheese starts setting up fast, and nobody wants to hunt for toppings
03 -
- Grate your own cheese from blocks instead of buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting
- Line your baking sheet with foil for easier cleanup, especially if cheese inevitably bubbles over the edges