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Consider this your go-to guide to nachos. Topped with a quick beef and black bean chili, homemade guacamole, tons of cheese, and crisp veggies, these really are the Ultimate Game Day Nachos.
This is really the ultimate game day appetizer or snack. Nachos are fun because you can customize the toppings based on your flavor preferences and what your guests enjoy. This version features an easy homemade chili that has all the flavors of one that has been simmering for hours, but it comes together so much more quickly. I’m also sharing my favorite recipe for homemade guacamole, which I like to dollop in a big mound right on top of the nachos once they’re fully assembled. As for the toppings, I added some shredded cheese (I think a Mexican blend works best here!), sour cream, crunchy radishes, spicy jalapeño peppers, and lots of fresh cilantro.
This is the perfect football food and I know you and your crowd will enjoy them as much as my family does!
ingredients:
- Extra Virgin Olive Oil
- Ground Beef
- Garlic Cloves
- Tomato Paste
- Chili Powder
- Paprika
- Ground Cumin
- Canned Black Beans
- Kosher Salt
- Freshly Ground Black Pepper
- Beef Broth
- Ripe Avocados
- Lime Juice
- Freshly Chopped Cilantro
- Grain-Free Tortilla Chips
- Shredded Mexican Cheese
- Sour Cream
- Radishes
- Jalapeño Pepper
- Pico de Gallo
step-by-step:
step one: preheat the oven
Preheat the oven to 350°F.
step two: cook the ground beef
Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up the meat with the edge of a spoon until it is cooked through and no longer pink, about 8 minutes.
step three: continue making the chili
Reduce the heat to medium. Add the garlic, tomato paste, chili powder, paprika, cumin, black beans, salt, and pepper. Cook for 2 minutes.
step four: add the broth
Pour in the broth, stir, and cook until the mixture has thickened, about 3 minutes. Remove from heat and cover to keep warm.
step five: make the quick guacamole
In a medium mixing bowl, add the avocados, cumin, salt, pepper, lime juice, garlic, and cilantro. Mash until it reaches your desired consistency.
step six: assemble the nachos
Spread the tortilla chips across a large baking sheet. Spoon the quick chili all over the top in an even layer. Top with cheese and bake until the cheese has just melted, about 5 minutes.
step seven: add the toppings
Remove from oven and top with the guacamole, sour cream, radishes, jalapeño peppers, pico de gallo, and cilantro. Serve immediately and enjoy!
I wouldn’t fully assemble the nachos in advance, but you can definitely make the quick chili in advance. Store it in an airtight container in the fridge for up to three days, then reheat it in a small pot or skillet set over medium-low heat until it’s warmed through, about 10 minutes.
You could use ground chicken or turkey in place of the beef for leaner nachos that still have tons of flavor! If you want to make these vegetarian, you can omit the beef and beef broth altogether and just double the amount of beans.
Carry in a tray of these Ultimate Game Day Nachos next time you have a sports watch party at your house and just watch your friends’ jaws drop.
looking for more football-friendly foods? try these!
Bacon Apricot Zingers with Blue Cheese Drizzle
Gluten-Free Protein Bagel Bites
Sausage Rolls with Hot Honey and Thyme
Ultimate Game Day Nachos
Ingredients
For the Quick Chili:
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup beef broth
For the Quick Guacamole:
- 2 ripe avocados
- 1/8 teaspoon cumin
- kosher salt, to taste
- freshly ground black pepper, to taste
- juice of 1 lime
- 1 garlic clove, minced
- 1 tablespoon freshly chopped cilantro
For the Nachos:
- 1-2 bags grain-free tortilla chips
- 1-2 cups shredded cheese, such as Mexican blend
- sour cream, for topping
- 2 radishes, sliced into small matchsticks
- 1/2 jalapeno pepper, very thinly sliced
- homemade or store-bought pico de gallo, for topping
- freshly chopped cilantro, for topping
Instructions
Make the Quick Chili:
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up the meat with the edge of a spoon until it is cooked through and no longer pink, about 8 minutes.
- Reduce the heat to medium. Add the garlic, tomato paste, chili powder, paprika, cumin, black beans, salt, and pepper. Cook for 2 minutes.
- Pour in the broth, stir, and cook until the mixture has thickened, about 3 minutes. Remove from heat and cover to keep warm.
Make the Quick Guacamole:
- In a medium mixing bowl, add the avocados, cumin, salt, pepper, lime juice, garlic, and cilantro. Mash until it reaches your desired consistency.
Assemble the Nachos:
- Spread the tortilla chips across a large baking sheet. Spoon the quick chili all over the top in an even layer. Top with cheese and bake until the cheese has just melted, about 5 minutes.
- Remove from oven and top with the guacamole, sour cream, radishes, jalapeño peppers, pico de gallo, and cilantro. Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Our go-to during football season!
These nachos are delicious! The only change I made is adding fresh corn to the bean/meat mixture. Will definitely be making these again.
This is a great alternative to the “normal” heavy nachos. Much lighter version and you don’t feel disgustingly full. My family really enjoyed and I loved feeding my family something healthier ( they didn’t even notice a difference!) THANK YOU FOR ALL YOUR RECIPES!!