A vibrant nacho spread styled like a football field, featuring layered cheeses, beans, guacamole, and fresh pico de gallo.
# What You'll Need:
→ Chips
01 - 14 oz (400 g) tortilla chips
→ Cheese & Toppings
02 - 9 oz (250 g) shredded cheddar cheese
03 - 9 oz (250 g) shredded Monterey Jack cheese
04 - 1 can (14 oz/400 g) black beans, drained and rinsed
05 - 5 oz (150 g) sliced black olives
06 - 3 ripe avocados
07 - Juice of 1 lime
08 - 1/2 teaspoon salt
09 - 7 oz (200 g) 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 (200 g) salsa
→ Optional Protein
15 - 9 oz (250 g) cooked and shredded seasoned chicken
16 - 9 oz (250 g) cooked ground seasoned beef
# How-To Steps:
01 - Set the oven to 400°F (200°C) for baking.
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to form the base.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Distribute black beans and sliced black olives across the cheese layer. Add cooked chicken or ground beef if desired.
05 - Place the assembled chips in the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
06 - While baking, mash avocados with lime juice and salt until creamy to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl to assemble pico de gallo.
08 - Remove nachos from the oven. Use a spatula to spread guacamole in two thick lines at each short edge to represent end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe lines across the field to depict yard markers and a midfield line, adding small dots for hash marks.
10 - Place salsa bowls at each end as goal posts, scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately, offering additional salsa, guacamole, and sour cream on the side.
