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Ultimate Loaded Nacho Bar Tailgate Platter – Easy Game Day Recipe

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This Ultimate Loaded Nacho Bar Tailgate Platter is the perfect game day recipe, featuring a build-your-own nacho station with crispy chips, seasoned beef, homemade cheese sauce, and a variety of fresh toppings. It’s quick, easy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 large bags (about 18 ounces each) restaurant-style tortilla chips
  • 1.5 pounds ground beef (80/20 blend)
  • 1 packet (or 3 tablespoons) taco seasoning
  • 1 can (16 ounces) refried beans
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon jalapeño brine (from the jar)
  • 4 medium Roma tomatoes, seeded and diced
  • 1 medium red onion, finely diced
  • 1 jar pickled sliced jalapeños
  • 1 can sliced black olives, drained
  • 1 bunch fresh cilantro, roughly chopped
  • 1 cup full-fat sour cream
  • 1.5 cups guacamole (store-bought or homemade)
  • 2 cups shredded lettuce (iceberg or romaine)

Instructions

  1. Preheat your oven to 375°F. Line a large rimmed baking sheet (half-sheet size, 18×13 inches) with parchment paper or aluminum foil.
  2. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until no pink remains. Drain off excess fat, leaving about 1 tablespoon. Reduce heat to low, add taco seasoning and 1/3 cup water. Simmer for 3-4 minutes until the liquid thickens slightly. Set aside and keep warm.
  3. In a small saucepan over medium-low heat, warm the refried beans with 2 tablespoons of water. Stir frequently until smooth and spreadable, about 3-4 minutes. Add another tablespoon of water if too thick. Cover and keep warm.
  4. Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk while whisking continuously. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Reduce heat to low. Add the shredded cheddar and Monterey Jack cheese by handfuls, stirring until completely melted before adding more. Stir in the jalapeño brine. Taste and add salt if needed. The sauce shoul…
  5. Assemble the base layer: Spread half the tortilla chips evenly on the prepared baking sheet. Spoon the refried beans in small dollops across the chips. Sprinkle half the seasoned beef over everything.
  6. Add the second layer: Pile the remaining chips on top. Add the rest of the beef. Pour about half the cheese sauce over everything, reserving the rest for serving.
  7. Bake for 8-10 minutes, until the cheese sauce is bubbly and the chips on top are lightly toasted around the edges.
  8. While the nachos bake, set up the toppings bar: Arrange small bowls with tomatoes, red onion, jalapeños, black olives, cilantro, sour cream, guacamole, and shredded lettuce. Put the remaining cheese sauce in a slow cooker or heatproof bowl.
  9. Remove the baking sheet from the oven. Let it rest for 2 minutes. Place the sheet on a heatproof surface. Let everyone pile on their own toppings from the bar.

Notes

For tailgating, pack components separately and assemble at the last minute. Use a disposable foil pan for easy transport. The cheese sauce can be made up to 3 days ahead and reheated with a splash of milk. For gluten-free, use cornstarch instead of flour to thicken the cheese sauce (1 tablespoon cornstarch mixed with 2 tablespoons cold milk).

Nutrition

Keywords: nachos, loaded nachos, nacho bar, tailgate food, game day recipe, easy appetizer, crowd-pleaser, build-your-own nachos

Find it online: https://sparklechew.com/ultimate-loaded-nacho-bar-tailgate-platter-easy-game-day-recipe/