Nacho Platter Ground Beef Cheese (Printable)

Crispy chips topped with seasoned beef, melted cheeses, and fresh jalapeño, served with guacamole and sour cream.

# What You Need:

→ Main Components

01 - 7 oz tortilla chips
02 - 10 oz ground beef
03 - 5 oz shredded cheddar cheese
04 - 3.5 oz shredded Monterey Jack cheese

→ Vegetables

05 - 1 small red onion, finely diced
06 - 1 large tomato, diced
07 - 1 jalapeño, sliced
08 - 2 spring onions, sliced
09 - 1 clove garlic, minced

→ Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Garnishes

16 - 3.5 oz sour cream
17 - 3.5 oz guacamole
18 - 1.75 oz sliced black olives
19 - Fresh cilantro, chopped

# How To Make:

01 - Preheat the oven to 400°F.
02 - In a skillet over medium heat, add the ground beef. Cook for 2–3 minutes, breaking up the meat as it browns.
03 - Add the diced onion and garlic. Cook for another 2 minutes until softened.
04 - Stir in cumin, paprika, chili powder, oregano, salt, and black pepper. Cook for 2 more minutes. Remove from heat.
05 - On a large baking tray, spread half the tortilla chips. Top with half the beef mixture and half the shredded cheeses.
06 - Layer with remaining chips, beef, and cheese.
07 - Bake for 8–10 minutes, or until the cheese is fully melted and bubbly.
08 - Remove from the oven. Top with diced tomato, jalapeño, spring onions, black olives, and fresh cilantro.
09 - Serve immediately with sour cream and guacamole on the side.

# Expert Tips:

01 -
  • The secret spice blend makes people ask exactly what you put in the beef
  • Layering technique means zero sad naked chips at the bottom
  • Comes together faster than delivery and tastes infinitely better
02 -
  • Soggy nachos happen when fresh ingredients hit the heat too early, so save tomatoes and cold toppings for after baking
  • The difference between good nachos and great nachos is distributing toppings evenly between layers not just on top
03 -
  • Spread your chips in a single layer rather than mounding them, so every chip gets cheese contact
  • Grate your own cheese instead of buying pre shredded, it melts so much better

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