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Easy Loaded Nacho Bar with Ground Beef & Queso

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A quick and easy loaded nacho bar with seasoned ground beef, creamy queso, and all your favorite toppings. Perfect for game day or a fun weeknight dinner that everyone can customize.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 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 garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth or water
  • 1 block (16 oz) Velveeta, cut into 1-inch cubes
  • 1 can (10 oz) Rotel tomatoes with green chiles, undrained
  • 1/2 cup whole milk
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large bag restaurant-style tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, diced
  • 1 cup shredded lettuce
  • 1/2 cup pickled jalapeños
  • 1/2 cup sliced black olives
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced or sliced
  • 1 lime, cut into wedges

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until browned. Drain excess fat if needed.
  2. Reduce heat to medium. Add minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir and cook for 1 minute until fragrant. Pour in beef broth and scrape up browned bits. Simmer for 2-3 minutes until liquid reduces. Set aside and keep warm.
  3. In a medium saucepan over low heat, combine cubed Velveeta, undrained Rotel tomatoes, milk, cumin, and cayenne pepper. Stir constantly until cheese is fully melted and smooth, about 5-7 minutes. Keep warm on lowest setting.
  4. While queso melts, prepare toppings: drain and rinse black beans, dice tomatoes, shred lettuce, slice jalapeños and olives, chop cilantro, dice avocado and squeeze lime juice over it. Arrange in small bowls.
  5. Spread a layer of tortilla chips on a large baking sheet or platter. Sprinkle half the shredded Mexican blend cheese over chips. Add seasoned ground beef in an even layer. Sprinkle remaining shredded cheese on top. Optionally, bake at 375°F for 5-7 minutes until cheese is bubbly.
  6. Remove from oven if baked. Drizzle warm queso generously over everything. Add black beans, tomatoes, lettuce, jalapeños, olives, and avocado. Top with sour cream and fresh cilantro. Squeeze lime wedges over top. Serve immediately.

Notes

Use sturdy restaurant-style chips to prevent breakage. Keep queso separate until serving to avoid soggy chips. For best results, prep all toppings before starting to cook. Leftover components can be stored separately in airtight containers for 3-4 days.

Nutrition

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

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