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Ultimate Loaded Nacho Bar with Ground Beef and Queso

loaded nacho bar with ground beef and queso - featured image
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A game-day nacho bar featuring seasoned ground beef, silky smooth queso, and a variety of fresh toppings that stays good for hours. Perfect for crowds and customizable for every eater.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup evaporated milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1 (4-ounce) can diced green chiles, drained
  • ½ teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 large bag restaurant-style tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 jalapeño, thinly sliced (seeds removed if desired)
  • ½ cup pickled jalapeños
  • 1 cup sour cream
  • 1 cup guacamole
  • ½ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 lime, cut into wedges
  • Optional: sliced black olives, shredded lettuce, hot sauce

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds. Add ground beef and break it up; let brown without stirring too much. Cook until fully browned, about 6-8 minutes. Drain excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and let spices toast for about 1 minute. Pour in beef broth and scrape up browned bits. Simmer for 2-3 minutes until liquid reduces and coats the meat. Keep warm on low heat.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in whole milk while whisking continuously. Add evaporated milk and keep whisking. Cook for 3-4 minutes until mixture thickens enough to coat the back of a spoon.
  4. Reduce heat to low. Add grated cheddar and Monterey Jack cheese one handful at a time, stirring constantly until each addition is fully melted. Stir in drained green chiles and cayenne pepper if using. Add salt to taste. Keep warm over lowest heat, stirring occasionally.
  5. While queso simmers, prep toppings: drain and rinse beans, dice tomatoes, slice jalapeños, chop cilantro and green onions, cut lime into wedges. Arrange everything in small bowls.
  6. Spread a generous layer of tortilla chips on a large platter or sheet pan. Spoon seasoned ground beef over chips, then drizzle with warm queso. Add spoonfuls of black beans and pinto beans. Scatter diced tomatoes, fresh jalapeños, and pickled jalapeños. Dollop sour cream and guacamole around edges. Finish with fresh cilantro and green onions. Serve with lime wedges on the side.

Notes

Grate your own cheese for smooth queso. Keep heat low when making queso to prevent breaking. Season beef generously. Use sturdy restaurant-style chips. Let everyone build their own plates to keep chips crispy.

Nutrition

Keywords: nachos, loaded nachos, nacho bar, ground beef, queso, game day, tailgate, party food

Find it online: https://spoonluma.com/ultimate-loaded-nacho-bar-with-ground-beef-and-queso/