Print

Ultimate Loaded Tailgate Nachos with Ground Beef and Queso

loaded tailgate nachos - featured image
Print Recipe

These Ultimate Loaded Tailgate Nachos with Queso and Ground Beef are the perfect game day snack, featuring crispy chips, seasoned beef, and a silky homemade queso that stays crunchy from the first chip to the last.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, warm
  • 8 ounces block white American cheese (e.g., Land O’Lakes or Boar’s Head)
  • 4 ounces sharp cheddar cheese, freshly shredded
  • 1 (4-ounce) can diced green chiles, drained
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (13-ounce) bag restaurant-style tortilla chips (e.g., Tostitos Scoops or Juanita’s)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, diced
  • ½ cup pickled jalapeños, drained
  • ½ cup sour cream
  • ½ cup fresh cilantro, chopped
  • 2 green onions, sliced thin
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 400°F. Dice the onion, mince the garlic, shred the cheddar cheese, and drain the black beans.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-7 minutes). Leave about 1 tablespoon of fat in the pan.
  3. Add diced onion and cook for 2 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
  4. Pour in beef broth and simmer for 2-3 minutes until most liquid evaporates. Set aside and cover to keep warm.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  6. Slowly pour in warm milk while whisking constantly. Continue whisking until thickened (2-3 minutes). Reduce heat to low.
  7. Add white American cheese in chunks, stirring until melted. Gradually add shredded cheddar, stirring until smooth. Stir in diced green chiles and cayenne (if using). Keep warm over lowest heat.
  8. Spread tortilla chips in an even layer on a rimmed baking sheet. Toast in the oven for 3-4 minutes until warm and slightly toasted.
  9. Remove baking sheet from oven. Sprinkle black beans evenly over chips. Spoon seasoned ground beef over beans. Drizzle about half of the queso over the top.
  10. Scatter diced tomatoes and pickled jalapeños over everything. Return to oven and bake for 5-7 minutes until hot and bubbly.
  11. Remove from oven. Drizzle remaining queso over the top. Dollop sour cream around the pan. Sprinkle with cilantro and green onions. Add diced avocado and lime wedges on the side. Serve immediately.

Notes

Toast chips first to prevent sogginess. Use block white American cheese for smooth queso. Shred cheese fresh for best melting. Layer heavy toppings first. Keep extra queso warm in a small slow cooker for parties.

Nutrition

Keywords: nachos, tailgate, ground beef, queso, game day, sheet pan, loaded nachos

Find it online: https://bakebeam.com/ultimate-loaded-tailgate-nachos-with-ground-beef-and-queso/