Beef Nacho Platter (Printable)
Crispy chips layered with seasoned beef, melted cheese, and fresh toppings for a flavorful crowd-pleaser.
# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ¼ cup tomato sauce
→ Chips & Cheese
10 - 8 oz sturdy tortilla chips
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
→ Toppings
13 - ½ cup sour cream
14 - 1 cup fresh tomato, diced
15 - ½ cup red onion, finely chopped
16 - 1 jalapeño, thinly sliced (optional)
17 - ¼ cup fresh cilantro leaves, chopped
18 - 1 avocado, diced
19 - Lime wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F.
02 - In a large skillet over medium-high heat, cook ground beef until it begins to brown, about 4 minutes. Add onion and garlic; sauté until softened, 2 to 3 minutes.
03 - Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute. Add tomato sauce and simmer until slightly thickened, 2 to 3 minutes. Remove from heat.
04 - On a large baking sheet or ovenproof platter, spread half the tortilla chips. Top with half the beef mixture and half the cheeses. Repeat with remaining chips, beef, and cheese.
05 - Bake for 8 to 10 minutes, until cheese is melted and bubbly.
06 - Remove from oven and top with diced tomato, red onion, jalapeño slices, diced avocado, and chopped cilantro.
07 - Drizzle with sour cream or serve it on the side. Garnish with lime wedges and serve immediately.
# Expert Advice:
01 -
- The beef stays flavorful and spiced without being heavy or greasy, so you can actually eat more than a handful.
- Two cheeses melt together into something better than either one alone, creating pockets of gooey deliciousness.
- You build it in layers, so every bite gets chips, beef, and cheese together instead of just sad plain chips at the bottom.
- It feeds a crowd without requiring you to fuss over individual plates or complicated plating.
02 -
- Don't assemble and refrigerate ahead; the chips absorb moisture and turn sad. Assemble right before baking or the whole thing loses its point.
- Using an ovenproof platter instead of a regular baking sheet means you can serve directly from what you baked, which feels intentional and keeps everything warmer longer.
- Drain the cooked beef thoroughly before layering if it threw off a lot of fat; soggy chips from grease are worse than soggy chips from cheese.
03 -
- Toast your spices in the hot beef for just 60 seconds so they bloom and deepen instead of staying flat and powdery.
- Don't use pre-shredded cheese from a bag if you can help it; block cheese melts smoother because it doesn't have the anti-caking agents that prevent it from being truly creamy.