Championship Nacho Platter Beef (Printable)

Spiced ground beef and cheese atop crispy chips, layered with fresh toppings for a festive, crowd-pleasing dish.

# What You'll 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
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

# How to Make It:

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 -
  • Every single chip gets covered in toppings, not just the ones on top
  • The beef seasoning blend hits that perfect balance between smoky and bright
  • This platter disappears faster than anything else I make for crowds
02 -
  • The double layering technique is what separates good nachos from great ones
  • Let the beef mixture cool slightly before layering or your chips will get soggy fast
03 -
  • A rimmed baking sheet contains any mess better than a flat platter
  • Shred your own cheese instead of buying pre shredded for better melting

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