Nacho Platter Ground Beef Cheese (Print version)
Crispy tortilla chips topped with seasoned beef, cheese, and vibrant Tex-Mex toppings for easy sharing.
# What you'll need:
→ For the Beef
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup water
→ For Assembly
11 - 12 oz tortilla chips
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 1 cup canned black beans, drained and rinsed
15 - 1 medium tomato, diced
16 - 1/2 cup sliced black olives
17 - 1/4 cup pickled jalapeño slices
18 - 1/4 cup chopped fresh cilantro
19 - 1/2 cup sour cream
20 - 1/2 cup guacamole
21 - 1/2 cup salsa
# How to make it:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened.
03 - Add garlic and cook for 30 seconds until fragrant.
04 - Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
05 - Stir in cumin, smoked paprika, chili powder, salt, black pepper, and water. Simmer for 2 minutes until most of the liquid evaporates. Remove from heat.
06 - On a large baking sheet or oven-proof platter, spread out half the tortilla chips.
07 - Sprinkle half the beef, half the black beans, and half the cheeses over the chips.
08 - Repeat with remaining chips, beef, beans, and cheese to create layers.
09 - Bake for 8-10 minutes, or until the cheese is melted and bubbly.
10 - Remove from oven. Top with diced tomato, black olives, jalapeños, and fresh cilantro.
11 - Serve immediately with sour cream, guacamole, and salsa on the side.
# Expert suggestions:
01 -
- The seasoned beef stays incredibly juicy thanks to a splash of water that creates steam while it cooks
- Layering the ingredients instead of piling them means every chip gets covered in cheese and toppings
- This platter feeds a crowd without requiring any fancy techniques or expensive ingredients
02 -
- Never put the cold toppings on before baking or they will make the chips soggy
- Build these directly on the baking sheet you will serve from because transferring a loaded nacho platter is a disaster waiting to happen
- The water in the beef mixture might seem strange but it creates steam that keeps the meat incredibly tender
03 -
- Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
- Let the beef cool slightly before layering or it will make the chips steam and soften too quickly