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Best Loaded Nacho Bar with Ground Beef and Queso

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This loaded nacho bar features perfectly seasoned ground beef, silky homemade queso, and all your favorite toppings. It comes together in under 40 minutes and is perfect for game days, parties, or a fun family dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 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
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 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
  • 1/2 cup evaporated milk
  • 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups)
  • 4 ounces Monterey Jack cheese, freshly shredded (about 1 cup)
  • 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 cherry tomatoes, diced
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup pickled jalapeños (optional)
  • 1 lime, cut into wedges

Instructions

  1. Prep your toppings: Dice the tomatoes, chop the cilantro, slice the jalapeño, and cut the avocado. Squeeze a little lime juice over the avocado to prevent browning. Set everything aside in small bowls.
  2. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes until soft. Add minced garlic and cook for 30 seconds. Add ground beef and cook for 5-6 minutes until browned, breaking it up with a spoon. Drain excess fat if needed.
  3. Season the beef: Return skillet to heat and add chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Stir and cook for 1 minute until fragrant. Pour in beef broth and simmer for 3-4 minutes until most liquid has evaporated. Taste and adjust seasoning.
  4. Make the queso: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in whole milk while whisking continuously, then add evaporated milk. Cook for 3-4 minutes until thickened. Reduce heat to low and add shredded cheese a handful at a time, whisking until melted. Stir in green chiles and cayenne if using. Add salt to taste. Keep warm on low heat.
  5. Assemble the nachos: Preheat oven to 400°F (200°C). Spread a layer of tortilla chips on a baking sheet. Spoon half the seasoned beef and half the black beans over chips. Drizzle with half the queso. Add another layer of chips, remaining beef and beans, and more queso. Reserve some queso for serving.
  6. Bake: Place baking sheet in oven for 5-7 minutes until chips are warm and cheese is bubbly. Watch closely to prevent burning.
  7. Add fresh toppings: Remove from oven and immediately top with diced tomatoes, avocado, cilantro, fresh jalapeño slices, and pickled jalapeños if using. Dollop sour cream over the top and add lime wedges. Drizzle remaining warm queso over everything. Serve immediately.

Notes

Shred your own cheese for the smoothest queso. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Layer chips strategically so every chip gets toppings. Keep extra queso warm on the stove for individual drizzling. For a vegetarian version, substitute ground beef with two cans of black beans or pinto beans.

Nutrition

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

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