Championship Nacho Platter Loaded (Print version)
Loaded nacho platter with seasoned beef, melted cheese, and fresh toppings perfect for gatherings.
# What you'll need:
→ Ground Beef Mixture
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup tomato sauce
→ Nacho Base
11 - 12 ounces tortilla chips
→ Cheese
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
→ Toppings
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup sliced jalapeños
16 - 1/2 cup sliced black olives
17 - 1/3 cup red onion, finely chopped
18 - 1/4 cup fresh cilantro, chopped
19 - 1 large avocado, diced or sliced
20 - 1/2 cup sour cream
21 - 1/2 cup salsa
# How to make it:
01 - Preheat your oven to 400°F.
02 - In a large skillet over medium heat, add olive oil. Sauté onions until translucent, about 2 minutes. Add garlic and cook for 30 seconds.
03 - Add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Drain excess fat if needed.
04 - Stir in chili powder, cumin, smoked paprika, salt, black pepper, and tomato sauce. Simmer for 2–3 minutes until well combined. Remove from heat.
05 - On a large ovenproof platter or baking sheet, spread half the tortilla chips. Sprinkle with half the beef mixture and half of both cheeses. Layer remaining chips, beef, and cheeses.
06 - Bake in the preheated oven for 7–10 minutes, until cheese is fully melted and bubbly.
07 - Remove from oven, and top evenly with cherry tomatoes, jalapeños, black olives, red onion, cilantro, and avocado.
08 - Serve immediately with sour cream and salsa on the side.
# Expert suggestions:
01 -
- The beef seasoning blend is the secret that makes these taste like they came from a restaurant instead of your oven
- Layers mean every chip gets covered in something good instead of just the top ones getting all the attention
02 -
- Soggy nachos happen when you pile everything on before baking, so save the fresh toppings for after the oven
- That second layering step might feel fussy, but it prevents the tragedy of plain chips buried underneath all the good stuff
03 -
- Use a wide enough platter or baking sheet that you can spread chips into mostly a single layer instead of mounding them too deep, because the chips on bottom will steam instead of crisp up
- Let the beef mixture cool slightly before layering if you are prepping ahead, otherwise those bottom chips will get soggy before they even hit the oven