# What You'll Need:
→ Chips
01 - 14 oz (400 g) tortilla chips
→ Cheese & Toppings
02 - 9 oz (250 g) shredded cheddar cheese
03 - 9 oz (250 g) shredded Monterey Jack cheese
04 - 1 can (14 oz/400 g) black beans, drained and rinsed
05 - 5 oz (150 g) sliced black olives
06 - 3 ripe avocados
07 - Juice of 1 lime
08 - ½ tsp salt
09 - 7 oz (200 g) 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 (200 g) salsa
→ Optional Protein
15 - 9 oz (250 g) cooked and shredded chicken, seasoned
16 - 9 oz (250 g) cooked ground beef, seasoned
# Method:
01 - Set the oven to 400°F (200°C).
02 - Spread the tortilla chips evenly on a large rectangular baking sheet or platter to mimic a football field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the tortilla chips.
04 - Scatter black beans and sliced black olives over the cheese. Incorporate cooked chicken or ground beef if desired.
05 - Bake the assembled layers for 8 to 10 minutes until cheese is melted and bubbling.
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 prepare pico de gallo.
08 - Remove nachos from the oven. Using a spatula, spread guacamole in two thick lines at each short end to form end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe lines across the field to depict yard markers and midfield, adding small dots for hash marks.
10 - Position salsa bowls at the ends as goal posts, garnish with jalapeño slices and extra cilantro.
11 - Present immediately with extra salsa, guacamole, and sour cream on the side.
