Beef Nacho Platter with Toppings (Printable)
Crispy chips loaded with seasoned beef, melted cheese, and all your favorite toppings for sharing.
# What You'll Need:
→ Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp cayenne pepper
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Chips & Cheese
11 - 9 oz tortilla chips, sturdy restaurant-style
12 - 8 oz shredded cheddar cheese
13 - 4 oz shredded Monterey Jack cheese
→ Toppings
14 - 3.5 oz pickled jalapeño slices
15 - 2 medium tomatoes, diced
16 - 1 small red onion, finely diced
17 - 1 ripe avocado, diced or sliced
18 - 3.5 oz canned black beans, rinsed and drained
19 - 3.5 oz canned sweet corn, drained
20 - 2 oz black olives, sliced
21 - 2 oz sour cream
22 - 2 oz guacamole
23 - 2 oz salsa
24 - 2 tbsp fresh cilantro, chopped
25 - Lime wedges, for serving
# Step-by-step:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
03 - Add garlic and cook for 30 seconds. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6–7 minutes.
04 - Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1–2 minutes until fragrant. Remove from heat.
05 - Spread tortilla chips evenly on a large ovenproof platter or baking sheet.
06 - Sprinkle half of the cheese over the chips. Evenly distribute the seasoned beef over the cheese, then sprinkle with the remaining cheese.
07 - Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbling.
08 - Remove from oven and top with black beans, corn, tomatoes, red onion, jalapeños, olives, avocado, and cilantro.
09 - Dollop sour cream, guacamole, and salsa over the top or serve them on the side.
10 - Serve immediately with lime wedges.
# Expert Advice:
01 -
- Everything happens in one pan or on one sheet, so cleanup is practically nonexistent
- The layered cheese method guarantees every single chip gets perfectly coated, no sad naked chips allowed
02 -
- Never put sour cream or guacamole directly on hot nachos or they will melt into a weird separated mess that nobody wants to eat
- The cheese layer between chips and beef is not optional—it is the waterproof barrier that keeps your chips crisp through the entire eating experience
03 -
- Warm your tortilla chips in the oven for 5 minutes before building to give them extra insurance against sogginess
- Grate your own cheese instead of buying pre shredded bags because the anti caking agents prevent proper melting