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Ultimate Loaded Tailgate Nacho Bar with Ground Beef

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This Ultimate Loaded Tailgate Nacho Bar with Ground Beef is a quick and easy crowd-pleaser, perfect for game day or any gathering. Layers of crunchy chips, seasoned beef, and gooey cheese create an unforgettable experience.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 is ideal)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (e.g., McCormick)
  • 1/2 cup (120ml) water
  • 1 large bag (13–16 oz) restaurant-style tortilla chips (e.g., Tostitos or Santitas)
  • 3 cups (340g) shredded Mexican blend cheese (or sharp cheddar and Monterey Jack)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup (150g) cherry tomatoes, diced
  • 1 medium jalapeño, thinly sliced (seeds removed for less heat)
  • 1/2 cup (80g) pickled jalapeños
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) salsa or pico de gallo
  • 1 avocado, diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 400°F (200°C). Dice onion, mince garlic, and shred cheese if using a block. Set toppings in small bowls.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it apart, until browned. Drain excess fat, leaving about 1 tablespoon.
  3. Add diced onion and cook for 2 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  4. Sprinkle taco seasoning over meat, add water, and stir. Simmer for 2-3 minutes until liquid thickens. Turn off heat.
  5. Spread half of the tortilla chips in an even layer on a large rimmed baking sheet. Sprinkle half of the shredded cheese over chips.
  6. Spoon half of the seasoned ground beef over the cheese layer. Scatter half of the black beans over the beef.
  7. Spread remaining tortilla chips over the beef and beans. Top with remaining ground beef and black beans. Finish with remaining shredded cheese, covering edges well.
  8. Bake for 10-12 minutes, until cheese is melted and bubbly. Watch edges to prevent burning.
  9. Remove from oven. Immediately scatter diced tomatoes, fresh jalapeños, and pickled jalapeños over hot nachos. Let cool for 2 minutes.
  10. Just before serving, dollop sour cream and salsa on top. Add diced avocado and sprinkle with fresh cilantro. Squeeze lime wedges over everything. Serve straight from the baking sheet.

Notes

For best results, shred your own cheese for smooth melting. Use sturdy restaurant-style chips to prevent breakage. Add wet toppings like salsa and sour cream just before serving to keep chips crunchy. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: nachos, ground beef, tailgate, game day, loaded nachos, easy appetizer, crowd-pleaser

Find it online: https://vexifood.com/ultimate-loaded-tailgate-nacho-bar-with-ground-beef/