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Ultimate Loaded Nacho Bar: Easy Ground Beef Queso Recipe

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This loaded nacho bar features perfectly seasoned ground beef, smooth homemade queso, and a customizable array of toppings. It’s the ultimate crowd-pleaser for game days, parties, or any casual gathering.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth or water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 8 ounces block-style white American cheese, shredded or cubed
  • 4 ounces sharp cheddar cheese, shredded
  • 1 (4-ounce) can diced green chiles, drained
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 1 cup canned black beans, drained and rinsed
  • 1 cup pico de gallo or fresh salsa
  • 1/2 cup pickled jalapeños
  • 1/2 cup black olives, sliced
  • 1 cup shredded lettuce
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced, or 1/2 cup guacamole
  • 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 translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef to the skillet. Break it up and let it brown without stirring too much for the first 2-3 minutes. Drain excess fat, leaving about 1 tablespoon.
  3. Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat. Pour in beef broth and simmer for 5-7 minutes until liquid reduces and meat is coated. Set aside and keep warm.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a roux.
  5. Slowly pour in milk while whisking continuously. Whisk until mixture thickens, about 2-3 minutes.
  6. Reduce heat to low. Add shredded American cheese and cheddar cheese a handful at a time, whisking after each addition until fully melted and smooth.
  7. Stir in drained green chiles and cayenne if using. Taste and add salt if needed. Keep warm over very low heat, stirring occasionally.
  8. While beef and queso cook, prep all toppings: dice avocado, chop cilantro, slice olives, shred lettuce, and arrange pico de gallo, sour cream, and pickled jalapeños in small bowls.
  9. Spread a generous layer of tortilla chips on a serving platter or sheet pan. Spoon seasoned ground beef evenly over chips. Drizzle warm queso over everything.
  10. Serve immediately with lime wedges on the side. Let everyone add their own cold toppings.

Notes

Shred your own cheese for the smoothest queso. Keep queso warm on a warming tray or reheat gently. Serve warm toppings over chips and let everyone add cold toppings to prevent sogginess. Leftover beef and queso can be stored separately in the refrigerator for 3-4 days.

Nutrition

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

Find it online: https://cheerycrisp.com/ultimate-loaded-nacho-bar-easy-ground-beef-queso-recipe/