A layered nacho platter styled like a football field, featuring cheese, beans, guacamole, and salsa.
# What You’ll Need:
→ Chips
01 - 14 oz tortilla chips
→ Cheese & Toppings
02 - 9 oz shredded cheddar cheese
03 - 9 oz shredded Monterey Jack cheese
04 - 1 can (14 oz) black beans, drained and rinsed
05 - 5 oz sliced black olives
06 - 3 ripe avocados
07 - 1 lime, juiced
08 - 1/2 teaspoon salt
09 - 7 oz sour cream
10 - 3 medium tomatoes, diced
11 - 1 small red onion, finely chopped
12 - 1 jalapeño, thinly sliced (optional)
13 - 1 bunch fresh cilantro, chopped
14 - 7 oz salsa
→ Optional Protein
15 - 9 oz cooked and shredded chicken, seasoned
16 - 9 oz cooked ground beef, seasoned
# Step-by-Step Guide:
01 - Preheat the oven to 400°F (200°C).
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to form the base layer.
03 - Evenly sprinkle shredded cheddar and Monterey Jack cheeses over the chips.
04 - Distribute black beans and sliced olives atop the cheese. Add cooked chicken or ground beef if desired.
05 - Bake in the oven for 8 to 10 minutes until the cheese has melted and is bubbly.
06 - While baking, mash avocados with lime juice and salt to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a small bowl.
08 - Remove nachos from oven and spread guacamole in two thick lines at each short end to represent end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, then pipe yard lines and a midfield line across the nachos, adding small dots for hash marks.
10 - Place small bowls of salsa at each end to simulate goal posts, and scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately with extra salsa, guacamole, and sour cream on the side.
