Nacho Platter Ground Beef Cheese (Printable Version)
Crispy chips topped with savory beef, melted cheese, and classic Tex-Mex garnishes in a flavorful layered dish.
# What You'll Need:
→ For the Beef
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup water
→ For Assembly
11 - 12 ounces tortilla chips
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 1 cup canned black beans, drained and rinsed
15 - 1 medium tomato, diced
16 - 1/2 cup sliced black olives
17 - 1/4 cup pickled jalapeño slices
18 - 1/4 cup chopped fresh cilantro
19 - 1/2 cup sour cream
20 - 1/2 cup guacamole
21 - 1/2 cup salsa
# Method:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened.
03 - Add garlic and cook for 30 seconds until fragrant.
04 - Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
05 - Stir in cumin, smoked paprika, chili powder, salt, black pepper, and water. Simmer for 2 minutes until most of the liquid evaporates. Remove from heat.
06 - On a large baking sheet or oven-proof platter, spread out half the tortilla chips.
07 - Sprinkle half the beef, half the black beans, and half the cheeses over the chips.
08 - Repeat with remaining chips, beef, beans, and cheese to create layers.
09 - Bake for 8-10 minutes, or until the cheese is melted and bubbly.
10 - Remove from oven. Top with diced tomato, black olives, jalapeños, and fresh cilantro.
11 - Serve immediately with sour cream, guacamole, and salsa on the side.
# Chef's Tips:
01 -
- The beef seasoning hits that perfect balance between smoky and just-spicy-enough that keeps everyone reaching back for more
- Layering everything twice means every single chip gets covered in the good stuff, not just the ones on top
- These come together in 35 minutes flat but taste like they came from a Tex-Mex restaurant
02 -
- Never skip the double layer—single-layer nachos leave half your chips plain and sad
- Drain any excess fat from the beef before seasoning or your chips will turn soggy in the oven
- Let the beef cool slightly before assembling so the chips do not start steaming underneath
03 -
- Warm your tortilla chips in the oven for 5 minutes before layering—they will stay crispier longer
- Layer the beef and beans directly onto the chips, not the pan, to prevent burning on the bottom
- Serve with lime wedges for squeezing—the acid cuts through all that rich cheese and brightens every bite