Crowd-pleasing nachos layered with cheese, beans, guacamole, and fresh toppings arranged like a football field.
# Ingredient List:
→ 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 tsp 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
# How to Make:
01 - Heat the oven to 400°F (200°C).
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to create the base.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the chips.
04 - Distribute drained black beans and sliced black olives across the cheese. Add cooked chicken or ground beef if using.
05 - Place in the oven and bake for 8 to 10 minutes until the cheese is fully melted and bubbly.
06 - While baking, mash avocados with lime juice and salt until smooth to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a small bowl to prepare pico de gallo.
08 - Remove the chips from the oven. Using a spatula, spread guacamole in two thick lines at each short end of the nachos to represent end zones.
09 - Fill a piping bag or zip-top bag with sour cream, snip the tip, and pipe yard lines and a midfield line across the field. Add small dots for hash marks.
10 - Place salsa bowls at either end as goal posts, scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately with additional salsa, guacamole, and sour cream on the side.
