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Best Loaded Football Nacho Charcuterie Board (Easy Game Day)

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A quick and easy loaded nacho charcuterie board perfect for game day, featuring seasoned ground beef, warm refried beans, and a variety of fresh toppings arranged on a large board for a crowd-pleasing appetizer.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor)
  • 1 packet taco seasoning (I prefer McCormick or make your own)
  • 1/3 cup water
  • 1 large bag restaurant-style tortilla chips (about 16 ounces)
  • 2 cups shredded Mexican blend cheese (or cheddar if that’s what you have)
  • 1 can refried beans (16 ounces, warmed)
  • 1 cup sour cream
  • 1 cup pico de gallo or fresh salsa (drained slightly)
  • 1 can black beans (15 ounces, drained and rinsed)
  • 1 cup corn kernels (canned or frozen, thawed)
  • 1/2 cup pickled jalapeños (adds that essential tang)
  • 1/2 cup sliced black olives
  • 1 large avocado, diced (toss with lime juice to prevent browning)
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 lime, cut into wedges
  • 1/2 cup queso fresco, crumbled (optional)
  • Hot sauce (Cholula or Valentina are my favorites) (optional)
  • Extra jalapeños for those who like it spicy (optional)

Instructions

  1. Cook the beef: Heat your large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for about 6-8 minutes, stirring occasionally, until it’s browned and no longer pink. Drain off any excess fat.
  2. Season the beef: Reduce heat to low. Sprinkle the taco seasoning over the cooked beef and add 1/3 cup water. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens and coats the meat. Set aside to cool slightly.
  3. Warm the refried beans: In a small saucepan over low heat, warm the refried beans. Stir occasionally to prevent sticking. If they seem too thick, add a tablespoon of water to loosen them up.
  4. Prep the toppings: Dice the avocado and toss it with a squeeze of lime juice. Chop the cilantro and slice the green onions. Drain and rinse the black beans. If using fresh corn, you can leave it raw or quickly char it in a dry skillet.
  5. Assemble the board: Take your large cutting board or platter. Arrange the tortilla chips in a single layer across most of the board, leaving some space for bowls.
  6. Add the warm components: Dollop the warm refried beans in a few spots directly on the chips. Spoon the seasoned beef into a small bowl or directly onto one section of the board. Sprinkle the shredded cheese over the chips while they’re still warm.
  7. Arrange the toppings: Place small bowls of sour cream, pico de gallo, and any other wet toppings around the board. Scatter the black beans, corn, jalapeños, olives, diced avocado, cilantro, and green onions in little piles directly on the chips. Tuck lime wedges in between everything.
  8. Final touches: Give everything a final look and adjust anything that looks bare. Serve immediately while the beef and beans are still warm.

Notes

Keep wet toppings like sour cream and pico de gallo in separate bowls to prevent soggy chips. Warm chips slightly before assembling for extra crunch. Prep all toppings before cooking for smoother assembly. Leftovers can be stored separately for 2-3 days.

Nutrition

Keywords: nachos, charcuterie board, game day, football, appetizer, party food, loaded nachos, easy recipe

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