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Ultimate Loaded Nacho Bar with Creamy Queso

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This build-your-own nacho bar features a silky, homemade queso made with real cheese, seasoned ground beef, and a variety of fresh toppings. Perfect for parties, it’s easy to set up and completely customizable.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1 (4-ounce) can diced green chiles
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 1 pound ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans or pinto beans, drained and rinsed (optional)
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 large tomato, diced
  • 1/2 cup pico de gallo or salsa
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/4 cup sliced black olives
  • 1/4 cup pickled jalapeños
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • Lime wedges, for serving

Instructions

  1. Prep all your toppings first. Dice the tomato, chop the lettuce, slice the olives, and dice the red onion. Place each topping in its own small bowl. Set the sour cream, guacamole, salsa, and pickled jalapeños out as well.
  2. Cook the ground beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain off any excess fat. Return the beef to the skillet and stir in the chili powder, cumin, onion powder, salt, and pepper. Cook for 1 minute more until fragrant. If you’re using beans, stir them in now and let them heat through. Transfer the seasoned beef to a serving bowl.
  3. Make the creamy queso. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 2-3 minutes, until the mixture is thickened and just starting to bubble around the edges.
  4. Add the cheese. Reduce the heat to low. Add the grated cheddar and Monterey Jack cheese in handfuls, stirring constantly in a figure-eight motion until each addition is fully melted before adding the next. Once all the cheese is melted, stir in the diced green chiles, cumin, smoked paprika, and garlic powder. Season with salt to taste. The queso should be thick, smooth, and velvety. If it seems too thick, whisk in a splash more milk.
  5. Keep the queso warm. Transfer the queso to a small slow cooker set to ‘warm’ or a fondue pot. If you don’t have either, leave it in the saucepan and reheat it gently over low heat, stirring occasionally, as needed.
  6. Assemble the nacho bar. Arrange the tortilla chips on a large platter or sheet pan. You can also set out a basket of chips and let everyone build their own plate. Arrange all the serving bowls with the toppings and the warm queso around the chips. Don’t forget the lime wedges!
  7. Build your nachos. Start with a layer of chips, add a drizzle of queso and some seasoned beef. Add another layer of chips, more queso and beef, and then finish with all the cold toppings.

Notes

Grate your own cheese for the smoothest queso. Keep the heat low when melting cheese to avoid graininess. Build nachos in layers to prevent sogginess. The queso can be made up to 2 days ahead and reheated gently.

Nutrition

Keywords: nacho bar, loaded nachos, creamy queso, party appetizer, game day food, build your own nachos

Find it online: https://flurpchef.com/ultimate-loaded-nacho-bar-with-creamy-queso-easy-best-party-recipe/