Beef Nacho Platter (Printable Version)
Crispy chips topped with seasoned beef, melted cheese, and fresh garnishes for sharing.
# 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 Steps:
01 - Set the oven to 400°F to prepare for baking.
02 - In a large skillet over medium-high heat, brown ground beef for about 4 minutes. Add onion and garlic, sauté until softened about 2–3 minutes.
03 - Incorporate chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, then stir in tomato sauce and simmer until slightly thickened, 2–3 minutes. Remove from heat.
04 - On a large baking sheet or ovenproof platter, spread half the tortilla chips. Layer half the beef mixture and half the shredded cheeses. Repeat with remaining chips, beef, and cheese.
05 - Place assembled layers in the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
06 - Remove from oven and evenly distribute fresh tomato, red onion, jalapeño slices, avocado, and chopped cilantro over the top.
07 - Drizzle sour cream over the dish or serve it on the side. Garnish with lime wedges and serve immediately.
# Helpful Tips:
01 -
- It comes together in 30 minutes but tastes like you spent way more effort than you actually did.
- The layering trick means every bite gets beef, cheese, and toppings—no sad bare-chip bites.
- It feeds a crowd without requiring a complicated setup or constant attention.
02 -
- Use an ovenproof skillet or baking sheet, not a flimsy tray—you need even heat distribution so all the cheese melts at the same time instead of some spots bubbling while others stay gooey.
- Add cold toppings after baking, not before—warm sour cream gets runny and wilted cilantro loses its punch.
- Spread the beef mixture in an even layer; piling it in one spot means some chips get all the flavor while others taste like plain cheese.
03 -
- Make sure your oven is fully preheated to 400°F before the nachos go in—a slow oven means the cheese gets hot before the chips get crispy, which leads to sogginess.
- If you're serving a big group, assemble two separate platters instead of one giant one—they cook more evenly and look more inviting on the table.
- Have all your toppings prepped and ready before the nachos go in the oven so you can top them immediately when they come out hot.