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Ultimate Loaded Nacho Bar with Ground Beef & Queso

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A crowd-pleasing nacho bar featuring perfectly seasoned ground beef, velvety homemade queso, and a variety of fresh toppings. Ready in about 30 minutes, this is the ultimate party food that keeps chips crunchy and everyone happy.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1 tablespoon (15ml) olive oil
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon (8g) chili powder
  • 1 teaspoon (2g) ground cumin
  • 1/2 teaspoon (1g) smoked paprika
  • 1/2 teaspoon (1g) dried oregano
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (0.5g) black pepper
  • 1/4 cup (60ml) beef broth or water
  • 1 tablespoon (14g) unsalted butter
  • 1 tablespoon (8g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 8 oz (225g) block sharp cheddar cheese, freshly grated
  • 4 oz (115g) block Monterey Jack cheese, freshly grated
  • 1 (4 oz / 115g) can diced green chiles, drained
  • 1/4 teaspoon (0.5g) cayenne pepper (optional)
  • Pinch of salt
  • 1 large (13-16 oz / 370-450g) bag sturdy tortilla chips (restaurant style or thick cut)
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 cup (150g) fresh or frozen corn kernels (thawed and patted dry if frozen)
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) pico de gallo or salsa fresca
  • 1 large avocado, diced, or 1 cup guacamole
  • 1/2 cup (60g) pickled jalapeños
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef to the pan. Break it up with a wooden spoon and let cook undisturbed for 3 minutes to sear. Then break into smaller pieces and cook for another 4-5 minutes until fully browned. Spoon out excess fat, leaving about 1 tablespoon.
  3. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef. Stir to coat and cook for 1 minute to toast spices. Pour in beef broth (or water), scrape up browned bits, and simmer for 2-3 minutes until liquid is mostly absorbed. Keep warm.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly (roux).
  5. Slowly pour in milk while whisking continuously. Cook for 2-3 minutes until mixture thickens slightly and coats the back of a spoon.
  6. Reduce heat to low. Add shredded cheddar and Monterey Jack cheese one handful at a time, stirring gently after each addition until completely melted. Stir in drained green chiles and cayenne pepper (if using). Add a pinch of salt if needed. Keep warm on lowest heat.
  7. Prepare all other toppings: rinse black beans, char corn if desired, dice avocado, chop cilantro, cut lime wedges. Place in small bowls.
  8. Spread a single layer of tortilla chips on a large sheet pan. Spoon half of the seasoned beef over chips. Drizzle half of the queso. Sprinkle half of the black beans and half of the corn.
  9. Repeat with another layer of chips, remaining beef, remaining queso, and remaining beans and corn.
  10. If desired, bake at 350°F (175°C) for 5 minutes to warm toppings. Remove from oven and add cold toppings: sour cream, pico de gallo, avocado or guacamole, pickled jalapeños, and fresh cilantro. Squeeze lime wedges over the top. Serve immediately.

Notes

Use block cheese and grate it yourself for a smooth queso. Do not over-bake assembled nachos (max 5 minutes at 350°F) to keep chips crunchy. Toast spices for deeper flavor. Prep all ingredients before starting (mise en place).

Nutrition

Keywords: nachos, loaded nachos, ground beef nachos, queso, game day food, party appetizer, Mexican, easy dinner

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