Print

Best Loaded Nacho Football Charcuterie Platter for Game Day

loaded nacho football charcuterie platter - featured image
Print Recipe

This Best Loaded Nacho Football Charcuterie Platter for Game Day is a quick and easy crowd-pleaser that comes together in under 25 minutes. It features layers of seasoned ground beef, refried beans, melty cheese, and fresh toppings on sturdy tortilla chips, all arranged in a football shape for a fun game day presentation.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) diced green chiles (optional)
  • 1 bag (13-16 oz) restaurant-style tortilla chips
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup pickled jalapeños, drained
  • 1 cup cherry tomatoes, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • Lime wedges, for serving

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for 6-8 minutes, stirring occasionally, until browned and no longer pink. Drain excess fat.
  2. Season the beef: Reduce heat to low. Sprinkle taco seasoning over the cooked beef and add 1/4 cup water. Stir and let simmer for 2-3 minutes until the liquid thickens and coats the meat. Set aside.
  3. Warm the refried beans: In a small saucepan or microwave-safe bowl, heat the refried beans with the diced green chiles (if using) until warm and spreadable (about 1 minute in the microwave, stirring halfway).
  4. Prepare the toppings: While the beef cooks, dice the cherry tomatoes, slice the olives, dice the red onion, chop the cilantro, and dice the avocado. Toss the avocado with a squeeze of lime juice to prevent browning. Set aside.
  5. Shape the platter: Arrange tortilla chips on a football-shaped board or large platter in a football shape—thick in the middle, tapering at the ends. Leave room around the edges for toppings and bowls.
  6. Layer the beans: Dollop the warm refried beans in stripes across the chips, leaving some chips exposed.
  7. Add the meat: Spoon the seasoned ground beef over the beans and chips in patches, pressing gently into the chips.
  8. Add cheese and jalapeños: Sprinkle shredded Mexican blend cheese generously over the meat and beans. Scatter pickled jalapeños on top. For extra melty cheese, bake the platter at 350°F for 5-7 minutes (optional).
  9. Arrange the toppings: Place small bowls of sour cream, salsa, and guacamole at the ends of the football shape. Scatter diced tomatoes, olives, red onion, and cilantro over the cheesy parts. Arrange avocado dice around the edges. Squeeze lime wedges over everything.
  10. Serve immediately: Get the platter to the table while the cheese is stretchy and chips are crunchy. Set out small plates and napkins.

Notes

For a vegetarian version, swap ground beef with plant-based crumbles or extra black beans. To keep chips from getting soggy, layer strategically and pat wet toppings dry. Leftovers: separate chips from toppings before storing; reheat meat and cheese on a baking sheet under the broiler.

Nutrition

Keywords: game day, nachos, football, charcuterie platter, loaded nachos, party food, appetizer

Find it online: https://recipebelle.com/best-loaded-nacho-football-charcuterie-platter-for-game-day/