A vibrant nacho spread styled like a football field with melted cheeses, guacamole, and fresh salsa.
# Ingredients:
→ 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 - Juice of 1 lime
08 - ½ 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
# Directions:
01 - Heat oven to 400°F (200°C).
02 - Spread tortilla chips in an even layer on a large rectangular baking sheet or platter to form the base.
03 - Evenly distribute shredded cheddar and Monterey Jack cheeses over the chips.
04 - Scatter black beans and sliced black olives atop the cheese. Add cooked chicken or ground beef if using.
05 - Place in the oven and bake for 8–10 minutes until cheese is 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 bowl.
08 - Remove nachos from oven and spread guacamole in two thick lines at each short end to resemble end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe lines across the field for yard markers and a midfield line, adding small dots for hash marks.
10 - Place salsa bowls at each end as goal posts and scatter jalapeño slices and extra cilantro as garnish.
11 - Serve immediately with extra salsa, guacamole, and sour cream on the side.
