A vibrant nacho dish styled like a football field with layers of cheese, black beans, guacamole, and savory toppings.
# Components:
→ 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 - 1 lime, juiced
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 - 9 oz cooked ground beef, seasoned
# Method:
01 - Set oven temperature to 400°F.
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to create the field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Distribute black beans and sliced olives over the layered cheeses. Add cooked chicken or beef if desired.
05 - Place in the oven and bake for 8 to 10 minutes until cheese melts and becomes bubbly.
06 - While baking, mash avocados with lime juice and salt to form guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl.
08 - Remove chips from oven. Using a spatula, spread guacamole in two thick lines at each short end to represent end zones.
09 - Fill a piping bag or zip-top bag with sour cream, cut the tip, and pipe lines across the field depicting yard markers and midfield line. Add small dots as hash marks.
10 - Place salsa bowls at each end as goal posts. Scatter jalapeño slices and extra cilantro as garnish. Serve immediately with additional salsa, guacamole, and sour cream on the side.
