Super Bowl Loaded Nacho Bar (Printable)
Festive nacho bar featuring seasoned beef, melty cheeses, and fresh toppings for crowd-pleasing enjoyment.
# What You'll Need:
→ Beef
01 - 1.5 lbs ground beef, 80/20 ratio recommended
02 - 2 tbsp taco seasoning, store-bought or homemade blend
03 - 1/2 cup water
→ Chips & Cheese
04 - 2 large bags sturdy tortilla chips, approximately 16 oz each
05 - 3 cups shredded cheddar cheese
06 - 2 cups shredded Monterey Jack cheese
07 - 1 cup nacho cheese sauce, optional for drizzling
→ Toppings
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup sour cream
10 - 1 cup guacamole
11 - 1 cup pico de gallo or fresh salsa
12 - 1/2 cup sliced black olives
13 - 1/2 cup sliced pickled jalapeños
14 - 1 cup diced tomatoes
15 - 1/2 cup chopped red onion
16 - 1/2 cup chopped fresh cilantro
17 - 2 limes, cut into wedges
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking apart with a wooden spoon until evenly browned. Drain excess fat from the skillet.
02 - Sprinkle taco seasoning over the cooked beef and pour in the water. Stir thoroughly to combine, reduce heat to medium-low, and simmer for 3-5 minutes until the sauce thickens and coats the meat. Remove from heat and keep warm.
03 - Preheat your oven to 400°F for melting the cheese.
04 - Arrange tortilla chips in a single layer across large baking sheets or oven-safe serving platters. Avoid overcrowding to ensure even heating.
05 - Distribute shredded cheddar and Monterey Jack cheeses evenly over the chips, covering the surface thoroughly.
06 - Bake for 5-7 minutes until the cheese is fully melted and bubbly. Watch closely to prevent burning.
07 - Transfer the cheesy chips to your serving table. Arrange bowls of seasoned beef, nacho cheese sauce, black beans, sour cream, guacamole, pico de gallo, olives, jalapeños, tomatoes, red onion, and fresh cilantro around the platter.
08 - Place lime wedges alongside the spread for guests to squeeze over their creations. Allow everyone to build their own nachos starting with the cheesy chip base.
# Expert Advice:
01 -
- Everyone builds exactly what they want, so no complaints about pickles or onions ruining their plate
- The beef seasoning stays warm and gets better as it sits, giving guests plenty of time to come back for seconds
02 -
- Soggy chips happen when toppings sit too long, so bake just before guests arrive and let everyone add cold toppings themselves
- Keeping the beef warm in a slow cooker prevents it from congealing, but stir it occasionally so a crust doesnt form on top
03 -
- Line your baking sheets with parchment paper for the fastest cleanup, especially if cheese drips over the edge
- Warm your serving bowls in the oven for a few minutes so the beef stays hot longer on the table