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Easy Loaded Nacho Football Charcuterie Board for Game Day

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A customizable game day spread featuring crispy tortilla chips, seasoned ground beef, melted cheese sauce, and a toppings bar that lets guests build their own perfect bite. Perfect for feeding a crowd without the fuss.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large bag (13–16 oz) restaurant-style tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or canned)
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup pico de gallo or salsa fresca
  • 1/2 cup sliced black olives
  • 1/2 cup pickled jalapeños
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Prep the Toppings: Wash and chop all fresh toppings. Dice red onion, chop cilantro, slice avocado and squeeze lime juice over it. Drain and rinse black beans and corn. Set everything out in small bowls.
  2. Cook the Seasoned Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (6-8 minutes). Drain excess fat. Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat. Add 1/2 cup water and simmer 2-3 minutes until thickened. Transfer to a bowl and keep warm.
  3. Make the Cheese Sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly pour in milk while whisking continuously. Cook until thickened (2-3 minutes). Reduce heat to low. Add shredded cheddar cheese a handful at a time, whisking until melted. Stir in salt and cayenne pepper. Keep warm over lowest heat.
  4. Warm the Beans and Corn: In a small skillet or microwave, warm the drained black beans and corn until room temperature or slightly warm.
  5. Assemble the Board: Arrange tortilla chips in an even layer on a baking sheet or cutting board, leaving space for topping bowls. Spoon warm seasoned beef over chips. Drizzle cheese sauce generously. Scatter warm black beans and corn over everything.
  6. Add the Toppings Bar: Place small bowls of sour cream, guacamole, pico de gallo, black olives, pickled jalapeños, cilantro, red onion, and avocado slices around the board. Tuck lime wedges in between.
  7. Serve Immediately: Set out small plates and napkins. Let guests build their own bites. Enjoy while chips are crunchy and cheese is warm.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Toast chips in a 350°F oven for 5 minutes for extra crunch. Prep all toppings before cooking to assemble quickly. Leftover beef and cheese sauce can be refrigerated separately for up to 3 days.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-loaded-nacho-football-charcuterie-board-for-game-day/