Beef Nacho Platter (Printer-friendly)
Crispy tortilla chips topped with spiced beef, melted cheese, and fresh garnishes for a flavorful gathering dish.
# What You 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 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 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 - 1/2 cup sour cream
14 - 1 cup fresh tomato, diced
15 - 1/2 cup red onion, finely chopped
16 - 1 jalapeño, thinly sliced (optional)
17 - 1/4 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 beginning to brown, about 4 minutes. Add chopped onion and minced 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 evenly. Top with half the beef mixture and half the combined cheeses. Repeat layering with remaining chips, beef, and cheeses.
05 - Bake in preheated oven for 8 to 10 minutes, until cheese is melted and bubbly.
06 - Remove from oven and top with diced tomato, chopped red onion, sliced jalapeño if using, diced avocado, and chopped cilantro.
07 - Drizzle sour cream over the platter or serve on the side. Garnish with lime wedges and serve immediately.
# Expert Tips:
01 -
- It feeds a crowd without requiring you to babysit multiple dishes in the oven.
- The combination of warm, creamy cheese against cold, crisp toppings keeps people coming back for just one more chip.
- Everything comes together in under 30 minutes, which means you can actually enjoy your guests instead of cooking.
02 -
- If you put cold toppings on hot nachos right out of the oven, the avocado gets warm and weird—waiting just a couple of minutes changes everything.
- The chips closest to the edge of the platter will stay crispest, while the ones in the middle will soften, so don't be surprised or disappointed by the range of textures.
03 -
- Use an ovenproof platter or baking sheet that radiates heat well; ceramic or cast iron stays warm longer and keeps the nachos from cooling too quickly once they come out of the oven.
- Don't skip the smoked paprika—it's the secret ingredient that makes people ask what spice they're tasting but can't quite name.