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Easy Loaded Nacho Bar with Ground Beef & Queso

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A quick and easy loaded nacho bar with seasoned ground beef, creamy homemade queso, and all your favorite toppings. Perfect for game days, parties, or a fun weeknight dinner that everyone can customize.

Ingredients

Scale
  • 1 pound ground beef (80/20 is best)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth
  • 1 tablespoon tomato paste (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup evaporated milk
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 large bag tortilla chips (scoop-style recommended)
  • 1 cup pico de gallo
  • 1/2 cup sour cream
  • 1 avocado, diced
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup pickled jalapeños, drained
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until soft. Add ground beef, breaking it apart, and cook for 5-6 minutes until browned. Leave about 1 tablespoon of fat in the pan.
  2. Season the beef: Reduce heat to medium. Add minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir for 30 seconds. Add tomato paste and stir for 1 minute. Pour in beef broth and simmer for 2-3 minutes, scraping up browned bits. Remove from heat.
  3. Start the queso: In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to make a roux. Slowly pour in milk and evaporated milk while whisking. Continue whisking until thickened, about 3-4 minutes.
  4. Melt the cheese: Reduce heat to low. Add shredded cheddar and Monterey Jack cheese one handful at a time, whisking until fully melted before adding more. Stir in cumin and cayenne (if using). Add salt to taste. Keep warm on low heat, stirring occasionally.
  5. Prepare the toppings: While queso is melting, chop avocado, rinse black beans, and set out pico de gallo, sour cream, jalapeños, and cilantro in small bowls. Cut lime into wedges.
  6. Assemble the nacho bar: Spread tortilla chips on a large platter or sheet pan. Spoon seasoned ground beef over chips. Drizzle warm queso generously over everything. Serve immediately with toppings on the side for everyone to add their own.

Notes

For best results, use freshly shredded cheese for the queso—pre-shredded cheese contains anti-caking agents that can make the queso gritty. Keep the queso warm on low heat to prevent separation. For a vegetarian version, replace the beef with black beans and corn. The beef can be made a day ahead and reheated.

Nutrition

Keywords: nacho bar, loaded nachos, ground beef nachos, queso, game day food, party appetizer, easy dinner, crowd-pleaser

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