Nacho Platter Beef Cheese (Print)
Crispy tortilla chips layered with seasoned beef, cheddar, Monterey Jack, beans, and fresh toppings.
# What You’ll Need:
→ For the Beef
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup water
→ For Assembly
11 - 12 ounces 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:
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. Sprinkle half the beef, half the black beans, and half the cheeses over the chips.
07 - Repeat with remaining chips, beef, beans, and cheese to create layers.
08 - Bake for 8-10 minutes, or until the cheese is melted and bubbly.
09 - Remove from oven. Top with diced tomato, black olives, jalapeños, and fresh cilantro.
10 - Serve immediately with sour cream, guacamole, and salsa on the side.
# Expert Tips:
01 -
- The beef seasoning creates this smoky, deeply savory base that makes restaurant nachos taste flat by comparison
- You get that satisfying cheese pull in every single bite instead of just the top layer
02 -
- Soggy nachos happen from too many wet toppings before baking, so save the salsa, sour cream, and guacamole for serving only
- Putting cold toppings on hot cheese makes everything cool down too fast, so work quickly when adding the fresh garnishes
03 -
- The beef mixture can be made two days ahead and reheated, which actually improves the flavor as spices meld
- Use a rimmed baking sheet to prevent cheese spills from burning onto your oven bottom