# What You Need:
→ 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 - Juice of 1 lime
08 - 1/2 teaspoon 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 shredded chicken, seasoned
16 - 9 oz cooked ground beef, seasoned
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Spread tortilla chips evenly on a large rectangular baking sheet or platter to form the playing field.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Scatter black beans and sliced black olives over the cheese layer. Add cooked chicken or ground beef if using.
05 - Bake in the preheated oven for 8 to 10 minutes until cheese is fully 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 fresh pico de gallo.
08 - Remove baked chips from oven. Use a spatula to spread guacamole in two thick lines at each short end representing the end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, and pipe straight lines across the field to depict yard markers and midfield line; add small dots for hash marks.
10 - Place salsa bowls at each end as goal posts and scatter jalapeño slices and extra cilantro over the platter for garnish.
11 - Serve immediately with additional salsa, guacamole, and sour cream on the side.
