A crowd-pleasing nacho spread shaped like a football field with layers of cheese, beans, and fresh toppings.
# Ingredient list:
→ Chips
01 - 14 oz tortilla chips
→ Cheese & Toppings
02 - 9 oz shredded cheddar cheese
03 - 9 oz shredded Monterey Jack cheese
04 - 1 can (14 oz) black beans, drained and rinsed
05 - 5 oz sliced black olives
06 - 3 ripe avocados
07 - Juice of 1 lime
08 - ½ tsp salt
09 - 7 oz sour cream
10 - 3 medium tomatoes, diced
11 - 1 small red onion, finely chopped
12 - 1 jalapeño, thinly sliced (optional)
13 - 1 bunch fresh cilantro, chopped
14 - 7 oz salsa
→ Optional Protein
15 - 9 oz cooked and shredded chicken, seasoned
16 - or 9 oz cooked ground beef, seasoned
# Cooking steps:
01 - Set the oven to 400°F to prepare for baking.
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to simulate the field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Scatter black beans and sliced olives over the cheese. Include cooked chicken or beef if desired.
05 - Bake for 8 to 10 minutes until the cheese melts and becomes bubbly.
06 - While baking, mash avocados with lime juice and salt until smooth to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl to form pico de gallo.
08 - Remove nachos from oven and spread guacamole in two thick lines at each short end to represent end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe lines and dots across the field illustrating yard and hash marks.
10 - Place salsa bowls at each end for goal posts, and distribute jalapeño slices and extra cilantro as garnish.
11 - Present immediately with additional salsa, guacamole, and sour cream on the side.
