Beef Nacho Platter (Printable)
Crispy chips topped with seasoned beef, melty cheese, and fresh garnishes for easy sharing.
# What You Need:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup water
→ Assembly
11 - 9 oz tortilla chips
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 1 medium tomato, diced
15 - 1 small jalapeño, thinly sliced (optional)
16 - 1/4 cup sliced black olives (optional)
17 - 2 spring onions, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - Sour cream, to serve
20 - Salsa, to serve
21 - Guacamole, to serve
# How-To:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
02 - Add garlic and cook for 30 seconds. Stir in ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes.
03 - Mix in chili powder, cumin, smoked paprika, salt, pepper, and water. Simmer for 2 to 3 minutes until most of the liquid evaporates. Remove from heat.
04 - Preheat oven to 400°F (200°C).
05 - Spread tortilla chips in a single layer on a large baking sheet or oven-safe platter.
06 - Evenly spoon the beef mixture over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
07 - Bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly.
08 - Remove from oven and garnish with diced tomato, jalapeño, black olives, spring onions, and cilantro.
09 - Serve immediately with sour cream, salsa, and guacamole on the side.
# Expert Advice:
01 -
- Comes together in under 30 minutes but tastes like you've been fussing in the kitchen all day.
- One platter feeds a crowd and actually brings people together instead of isolating you with individual plates.
- Customizable enough that picky eaters can pick what they want, yet cohesive enough to feel intentional.
02 -
- Under-seasoning the beef is the most common mistake; taste it before it hits the chips and adjust the spices boldly because the cheese and chips will mute some of the flavor.
- Don't assemble too far ahead or the chips will absorb moisture and turn soggy—prep everything, cook the beef, and only build the platter about 5 minutes before baking.
- The oven temperature matters more than the time; watch for the cheese to actually bubble rather than just melt, because that's when you know it's integrated into the dish.
03 -
- If you're making this ahead, cook the beef and keep it warm while you finish everything else at the last possible moment—the final 10-minute assembly in the oven plus garnish is what keeps it fresh and crispy.
- Room temperature toppings on top of warm nachos is the secret that prevents them from wilting; prep everything ahead, but add it only once the platter comes out of the oven.