Championship Nacho Platter Loaded (Print View)
Loaded nacho platter with seasoned ground beef, cheeses, and classic toppings for crowd-pleasing snacks.
# What You'll Need:
→ Ground Beef Mixture
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce
→ Nacho Base
11 - 12 oz 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 (fresh or pickled)
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
# Step-by-Step Directions:
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 layered approach means every single chip gets covered in toppings instead of leaving sad naked ones at the bottom
- You can prep everything ahead of time and just bake when guests arrive which makes you look like a hosting genius
02 -
- Soggy nachos happen when toppings are too wet or when the chips sit too long before serving so work quickly once they come out of the oven
- The secret to even coverage is sprinkling cheese and beef in layers not dumping everything on top at once
03 -
- A rimmed baking sheet with parchment paper catches any cheese overflow and makes cleanup basically nonexistent
- Room temperature cheese shreds melt faster and more evenly than cold ones straight from the fridge