Touchdown Nacho Bar with Fixings (Printable)
A festive, customizable nacho bar with crispy chips, savory proteins, melty cheese, fresh toppings, and flavorful salsas. Perfect for game day gatherings.
# What You Need:
→ Proteins
01 - 1 pound ground beef
02 - 1 tablespoon taco seasoning
03 - 1 cup cooked shredded chicken, optional
04 - 1 can (15 ounces) black beans, drained and rinsed
→ Chips and Cheese
05 - 2 large bags (18 ounces each) tortilla chips
06 - 3 cups shredded cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 1/2 cup nacho cheese sauce, optional
→ Fresh Toppings
09 - 1 cup diced tomatoes
10 - 1 cup shredded lettuce
11 - 1/2 cup sliced black olives
12 - 1/2 cup diced red onion
13 - 1 to 2 jalapeños, thinly sliced
14 - 1/2 cup chopped cilantro
15 - 2 avocados, diced or mashed
16 - 1 lime, cut into wedges
→ Salsas and Sauces
17 - 1 cup salsa, mild, medium, or hot
18 - 1/2 cup sour cream
19 - 1/2 cup pico de gallo
20 - 1/2 cup hot sauce, optional
# How-To Steps:
01 - Preheat oven to 375 degrees Fahrenheit.
02 - In a skillet over medium heat, cook ground beef until browned. Add taco seasoning and 2 to 3 tablespoons water; cook for another 2 to 3 minutes until well mixed.
03 - Warm the black beans in a small saucepan over low heat. If using, warm the shredded chicken.
04 - Arrange chips on a large baking sheet. Sprinkle with shredded cheeses. Bake for 5 to 7 minutes, until cheese is bubbling.
05 - Arrange all proteins, chips, cheese, and toppings in separate bowls or platters for a customizable nacho bar.
06 - Let guests assemble their nachos by starting with chips, then adding proteins, cheese, and desired toppings.
07 - Offer salsa, guacamole, sour cream, and hot sauce on the side for additional customization.
# Helpful Tips:
01 -
- The beauty is in letting everyone customize their plate exactly how they want it, from heat level to cheese ratio, without anyone feeling like they had to compromise.
- When the game gets intense, people can casually graze throughout instead of being stuck with a plate of cold food they assembled before kickoff.
02 -
- Warming the chips in the oven for just 3 minutes before setting up your bar keeps them from immediately cooling down the toppings, a game-changer I discovered after years of serving nachos with toppings sliding off cold chips.
- Placing toppings in shallow, wide bowls rather than deep ones prevents the frustration of trying to fish out the last olive or jalapeno slice from the bottom of a narrow container.
03 -
- Layer some chips with melted cheese and others without so guests can choose their base, then place these pre-prepped options in a low oven (200°F) covered with foil, refreshing the supply throughout the party.
- Squeeze a bit of lime juice over your diced avocados before putting them out to prevent that unappetizing brown oxidation that happens within minutes otherwise.