Description

A customizable nacho bar with seasoned ground beef, queso cheese sauce, refried beans, and a variety of fresh toppings. Perfect for feeding a crowd on game day with minimal active cooking.

Ingredients

Scale

2 large bags restaurant-style tortilla chips (preferably Tostitos Scoops)
16 ounces shredded Mexican blend cheese (cheddar, Monterey Jack, asadero)
1 pound ground beef (80/20 blend)
1 medium yellow onion, diced fine
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons tomato paste
¼ cup water
8 ounces white American cheese, torn into pieces
½ cup whole milk
4 ounces diced green chiles, drained
1 small jalapeño, seeded and minced (optional)
16 ounces canned refried beans (preferably Rosarita)
¼ cup shredded cheddar cheese
3 Roma tomatoes, diced and drained
2 cups iceberg or romaine lettuce, shredded thin
1 can black olives, drained and sliced
Pickled or fresh jalapeños, sliced
1 cup sour cream
2 ripe avocados (or 1½ cups guacamole)
½ cup fresh cilantro, chopped
2 limes, cut into wedges
1 cup salsa verde or pico de gallo

Instructions

Make the seasoned ground beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (6-7 minutes). Leave about 1 tablespoon of fat. Add diced onion and cook 2 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook 30 seconds. Add tomato paste and water, stir, and simmer 2-3 minutes until thickened. Set aside and keep warm.
Prepare the queso cheese sauce: In a small saucepan over low heat, combine torn white American cheese and whole milk. Stir constantly with a whisk or wooden spoon until smooth and glossy (about 4 minutes). Stir in diced green chiles and minced jalapeño (if using). Remove from heat. If too thick, stir in a splash of warm milk.
Warm the refried beans: Empty canned refried beans into a small pot over medium-low heat. Stir in shredded cheddar and cook until warmed through and creamy (about 4 minutes). Add a tablespoon of water if too thick. Keep covered until ready to serve.
Assemble the nacho base: Preheat oven to 375°F. Spread a layer of tortilla chips on a 9×13 baking dish or rimmed baking sheet. Spoon half of the seasoned beef over chips, then half of the shredded Mexican blend cheese. Add another layer of chips, remaining beef, and remaining cheese. Bake 8-10 minutes until cheese is melted and bubbly.
Set up the toppings bar: While nachos bake, arrange all toppings in small bowls. Dice tomatoes and drain excess juice. Shred lettuce. Slice olives. Cut limes into wedges. Spoon sour cream, guacamole, and salsas into separate bowls. Arrange on a platter or counter.
Finish and serve: Transfer baked nachos to a trivet. Drizzle warm queso cheese sauce over top. Dollop refried beans in small spoonfuls. Let guests add toppings from the bar. Encourage layering chips and toppings for even distribution.

Notes

To prevent soggy chips, layer cheese directly on chips before adding wet ingredients. Drain diced tomatoes well. Serve salsa on the side. For make-ahead, cook beef and queso up to 2 days in advance. Reheat beef in skillet and queso with a splash of milk. Assemble and bake chips just before serving. For vegetarian option, swap beef for black beans and fire-roasted corn seasoned with chili powder and cumin.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican-American

Nutrition

Serving Size: 2 cups loaded nachos
Calories: 600
Sugar: 5
Sodium: 900
Fat: 35
Saturated Fat: 15
Carbohydrates: 45
Fiber: 6
Protein: 28

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