Nacho Platter Assembly

Recipe details

Yield

6 people

Prep time

25 minutes

Cook time

15 minutes

Total time

30 minutes

Ingredients

• 1 (13 oz) bag Tortilla chips (corn chips, not wheat-based)
• 1 (15 oz) can Black beans, drained and rinsed
• ½ tsp Ground cumin
• 1½ cups Shredded cheddar cheese
• 1½ cups Shredded Monterey Jack cheese
• 3 medium Roma tomatoes, diced small
• ½ medium White onion, finely diced
• ¼ cup Fresh cilantro, chopped
• 1 medium Lime, juiced
• ¼ tsp Salt (for pico)
• 2 large Ripe avocados, halved and pitted
• 1 clove Garlic, minced
• ¼ tsp Salt (for guacamole)
• ½ cup Pickled jalapeño slices (from a jar)
• 1 lb Ground beef (optional, for meat eaters, cooked separately)
• 1 tsp Chili powder (for beef seasoning)
• ½ tsp Ground cumin (for beef seasoning)
• ½ tsp Paprika (for beef seasoning)
• ¼ tsp Salt (for beef seasoning)
• ¼ cup Water (for beef)
• 1 lb Boneless, skinless chicken breasts (optional, for meat eaters, cooked separately)
• 1 tsp Chili powder (for chicken seasoning)
• ½ tsp Ground cumin (for chicken seasoning)
• ½ tsp Garlic powder (for chicken seasoning)
• ¼ tsp Salt (for chicken seasoning)
• 1 tbsp Olive oil (for chicken)

Instructions

1. Preheat oven to 400°F (200°C).
2. Dice 3 medium Roma tomatoes into small pieces.
3. Finely dice ½ medium white onion.
4. Chop ¼ cup fresh cilantro.
5. Juice 1 medium lime.
6. Combine the diced tomatoes, onion, cilantro, lime juice, and ¼ tsp salt in a mixing bowl. Stir well and set aside.
7. Halve and pit 2 large ripe avocados, scoop the flesh into a bowl.
8. Mince 1 clove garlic.
9. Mash the avocado flesh with the minced garlic and ¼ tsp salt until mostly smooth but still a little chunky. Set aside.
10. Drain and rinse 1 (15 oz / 425 g) can black beans.
11. Warm the beans in a medium saucepan over medium heat with ½ tsp ground cumin, stirring occasionally, until heated through, about 5 minutes.
12. If making the optional seasoned ground beef: heat a large skillet over medium-high heat. Add 1 lb (450 g) ground beef and break it up with a spoon. Cook, stirring often, until browned and no pink remains, about 6 minutes.
13. Stir in 1 tsp chili powder, ½ tsp ground cumin, ½ tsp paprika, ¼ tsp salt, and ¼ cup (60 ml) water. Simmer until the liquid reduces and the beef is glossy, about 2 minutes. Transfer to a serving bowl and keep warm.
14. If making the optional shredded chicken: pat 1 lb (450 g) boneless, skinless chicken breasts dry and season both sides with 1 tsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, and ¼ tsp salt.
15. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the chicken breasts and cook without moving until golden on the bottom, about 5 minutes.
16. Flip and cook until the internal temperature reaches 165°F (74°C), another 5 to 6 minutes.
17. Transfer the chicken to a cutting board and let rest for 5 minutes.
18. Shred the chicken into bite-size pieces using two forks. Transfer to a serving bowl and keep warm.
19. Line a large rimmed sheet pan with aluminum foil. Spread 1 (13 oz / 370 g) bag tortilla chips in an even layer across the pan.
20. Spoon the warm black beans evenly over the chips.
21. Sprinkle 1½ cups (170 g) shredded cheddar cheese and 1½ cups (170 g) shredded Monterey Jack cheese evenly over the top.
22. Bake until the cheese is fully melted and bubbling, about 8 minutes.
23. Remove the sheet pan from the oven. Scatter the pico de gallo, ½ cup (120 ml) pickled jalapeño slices, and dollops of guacamole over the nachos.
24. Place the bowls of seasoned beef and shredded chicken (if using) beside the pan. Let everyone build their own pile.