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Best Loaded Nacho Bar Recipe with Ground Beef Queso

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This Ultimate Loaded Nacho Bar with Ground Beef and Queso is a crowd-pleasing, customizable meal that brings everyone together. With seasoned ground beef, smooth homemade queso, and layers of crispy chips and fresh toppings, it’s perfect for game day or a fun weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 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
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup beef broth
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup pickled jalapeño juice
  • 2 tablespoons pickled jalapeños, finely chopped
  • 1 large bag restaurant-style tortilla chips (about 16 ounces)
  • 1 cup shredded Mexican blend cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup pico de gallo or diced fresh tomatoes
  • ½ cup sour cream
  • ½ cup guacamole
  • ¼ cup sliced black olives
  • ¼ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges, for serving

Instructions

  1. Preheat your oven to 375°F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the ground beef and break it apart. Cook undisturbed for 3 minutes, then stir and continue cooking until fully browned, about 5-7 minutes total.
  3. Drain excess fat, leaving about a tablespoon. Push meat to one side, add minced garlic, and cook for 30 seconds. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in beef broth and simmer for 2-3 minutes until slightly reduced. Set aside and keep warm.
  4. For the queso: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in evaporated milk while whisking constantly until thickened, about 2 minutes. Reduce heat to low and add shredded cheddar cheese a handful at a time, whisking until melted. Stir in jalapeño juice and chopped jalapeños. Remove from heat and cover to keep warm.
  5. Assemble the nacho base: Spread half the tortilla chips on a baking sheet. Sprinkle half the Mexican blend cheese over chips. Spoon half the seasoned ground beef over cheese. Add half the black beans. Repeat with remaining chips, cheese, beef, and black beans.
  6. Bake for 8-10 minutes until cheese is melted and bubbly.
  7. Remove from oven. Drizzle warm queso over the top. Add dollops of sour cream and guacamole. Sprinkle with pico de gallo, black olives, cilantro, green onions, and fresh jalapeño slices if using. Squeeze lime wedges over everything.
  8. Serve immediately.

Notes

Shred your own cheese for best melting. Layer chips and toppings to prevent sogginess. Serve immediately for crispiest results. Leftover components can be stored separately: ground beef for 3-4 days, queso for 5 days. Reheat queso gently with a splash of milk.

Nutrition

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

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