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Easy Loaded Nacho Bar with Ground Beef

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A fun, interactive DIY nacho bar with seasoned ground beef, creamy queso, and all your favorite toppings. Perfect for game day or any party where you want to enjoy the company instead of being stuck in the kitchen.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup beef broth (or water)
  • 1 tablespoon tomato paste
  • 1 lb block of sharp cheddar cheese, freshly shredded
  • 1 tablespoon cornstarch
  • 1 can (12 oz) evaporated milk
  • 1 can (4 oz) diced green chiles
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 large bag (13–16 oz) restaurant-style tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup sour cream
  • 1 cup pico de gallo or fresh salsa
  • 1/2 cup pickled jalapeños
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional toppings: sliced black olives, diced tomatoes, shredded lettuce, hot sauce

Instructions

  1. Start the beef: Place your large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a wooden spoon, until the beef is browned and no longer pink—about 6-8 minutes. Don’t drain the fat completely; leave about 1 tablespoon in the pan for flavor.
  2. Bloom the spices: Reduce the heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir constantly for about 1 minute.
  3. Finish the beef: Stir in the tomato paste and cook for another minute, until it darkens slightly. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes, or until the liquid has mostly evaporated and the meat is saucy but not wet. Taste and adjust salt if needed. Transfer to a serving bowl or a slow cooker set to ‘warm’.
  4. Make the cheese sauce: While the beef is simmering, start the queso. In a medium saucepan, toss the freshly shredded cheddar with the cornstarch until the cheese is evenly coated.
  5. Melt the cheese: Pour the evaporated milk into the saucepan with the cheese. Place over medium-low heat. Stir constantly with a whisk or rubber spatula. Do not let it boil. In about 4-5 minutes, you’ll have a smooth, glossy sauce. Stir in the diced green chiles and cayenne (if using). Pour into a slow cooker or a heatproof bowl.
  6. Prepare the toppings: While the meat and cheese are cooking, get your toppings ready. Drain and rinse the beans. Dice the avocado. Chop the cilantro. Cut the lime into wedges. Open the jar of jalapeños. Arrange everything in small bowls on your serving table.
  7. Set up the bar: On a large platter or a clean sheet pan, spread out a generous layer of tortilla chips. You can also let guests build their own plates directly. Place the bowls of seasoned beef, cheese sauce, beans, sour cream, pico de gallo, jalapeños, avocado, and cilantro around the chips.
  8. Serve immediately: Let everyone build their own nacho masterpiece. Encourage them to start with a layer of chips, then add beef, then cheese sauce, and then pile on the cold toppings. The key is to not overload the chips right away—build in layers!

Notes

Shred your own cheese for the smoothest queso. Keep the hot and cold toppings separate until serving to prevent sogginess. For individual loaded nacho plates, layer chips, beef, and cheese sauce on an oven-safe plate and broil for 2-3 minutes before adding cold toppings.

Nutrition

Keywords: nacho bar, loaded nachos, ground beef nachos, game day food, party appetizer, DIY nacho bar, queso, taco meat

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