Cheesy Nacho Platters Recipe

Make a roux

In a medium saucepan set over medium heat, melt 3 tbs unsalted butter. Once melted and foamy, add 3 tbs all-purpose flour and whisk constantly for 1 to 2 minutes until mixture turns lightly golden and loses raw flour smell.

Add milk and thicken

Gradually pour in 2 cups whole milk while whisking to avoid lumps. Continue to cook and whisk for 3–5 minutes until mixture thickens to a smooth, slightly coating consistency (nappe). Reduce heat to low.

Incorporate cheeses and seasonings

Add 4 oz cubed cream cheese and stir until melted. Remove pan briefly from heat and add 2 cups shredded sharp cheddar and 1 cup shredded monterey jack in two additions, stirring until fully melted and smooth. Return to very low heat if needed. Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning.

Keep the cheese sauce warm over the lowest heat, stirring occasionally to prevent a skin forming. If sauce thickens too much, stir in 1–2 tbs warm milk to loosen before serving.

Cook ground beef

If using ground beef, heat a large skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if desired. Sprinkle 2 tbs taco seasoning over the beef with 1/4 cup water, stir, and simmer 2–3 minutes until sauce is absorbed. Keep warm.

Prepare other protein options

If using shredded chicken, warm it briefly in a pan with 1 tbs taco seasoning and 2 tbs water, 2–3 minutes. For black beans, heat in a small saucepan with a pinch of salt and 1/4 tsp cumin for 2–3 minutes, then drain most liquid.

Arrange chips

Spread 12 cups of tortilla chips across two large ovenproof platters or one very large platter in a single even layer, leaving small gaps so sauce can penetrate chips.

Layer proteins and beans

Scatter the seasoned ground beef (or warmed shredded chicken) and 1 cup black beans evenly over the chips, distributing to ensure each bite can have protein.

Pour cheese

Ladle the warm cheese sauce evenly over the chips and toppings, pouring mostly in a zigzag motion so it covers chips without completely drowning them. Reserve a small amount of sauce if you want to serve extra on the side.

Add fresh toppings

Sprinkle 1/2 cup sliced pickled jalapeños, 1 cup diced roma tomatoes, 1/2 cup diced red onion, and 1/4 cup chopped cilantro over the sauced nachos.

Finish and serve

Top with dollops of 1 cup sour cream and 1 cup guacamole (or serve these on the side). Serve immediately while cheese is warm. For a slightly baked finish, place the assembled platters under a preheated broiler for 1–2 minutes to bubble the cheese—watch closely to avoid burning. Let rest 1 minute and serve.