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Easy Loaded Nacho Football Board for Two

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A perfectly portioned loaded nacho board for two, featuring seasoned beef, black beans, melted cheese, and a tangy jalapeño-lime crema, all arranged in a fun football shape for game day.

Ingredients

Scale
  • 8 ounces ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • Salt and black pepper to taste
  • ½ cup water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 to 5 cups restaurant-style tortilla chips
  • 1½ cups shredded Mexican blend cheese
  • ¼ cup pickled jalapeños
  • ¼ cup black olives, sliced
  • ½ cup sour cream
  • 1 tablespoon pickled jalapeño brine
  • 1 teaspoon lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • ¼ cup pico de gallo or fresh salsa (optional)
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 ripe avocado, diced (optional)
  • Lime wedges (optional)

Instructions

  1. Preheat your oven’s broiler to high and position the rack about 6 inches from the heating element.
  2. Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spatula, for 5 to 7 minutes. Drain off excess fat, leaving about a tablespoon in the pan.
  3. Season the beef with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat, then add ½ cup water. Simmer for 2 to 3 minutes until the liquid reduces to a thick sauce. Set aside.
  4. Make the jalapeño-lime crema: In a small bowl, combine sour cream, pickled jalapeño brine, lime juice, minced garlic, and a pinch of salt. Stir until smooth. Set aside at room temperature.
  5. Arrange the chips on a quarter sheet pan in a rough football shape, overlapping slightly to form a sturdy base.
  6. Layer the black beans and seasoned beef evenly over the chips, leaving a small border of chips exposed around the edges.
  7. Sprinkle the shredded Mexican blend cheese evenly over the beef and beans. Scatter pickled jalapeños and black olives on top.
  8. Broil the nachos for 3 to 5 minutes, watching closely, until the cheese is melted and starting to brown in spots.
  9. Immediately after removing from the oven, drizzle the jalapeño-lime crema in zigzag patterns over the hot nachos. Add pico de gallo, diced avocado, and chopped cilantro if using. Squeeze lime wedges over the top.
  10. Serve immediately while the cheese is stretchy and chips are crunchy.

Notes

Don’t over-season the beef; stick to the measurements. Broil time is critical—watch closely to avoid burning. Let the crema rest for at least 10 minutes to mellow the garlic flavor. Layer toppings evenly across the chips. Double up on chips around the edges for extra crunch.

Nutrition

Keywords: loaded nachos, football board, game day, nachos for two, easy nachos, ground beef nachos, jalapeño lime crema

Find it online: https://gleefulfork.com/easy-loaded-nacho-football-board-for-two/