Print

Loaded Tailgate Nacho Bar with Ground Beef & Queso – Easy Game Day Recipe

loaded tailgate nacho bar with ground beef and queso - featured image
Print Recipe

A build-your-own nacho bar featuring spiced ground beef, creamy queso, and a variety of fresh toppings. Perfect for game day parties, this interactive meal lets everyone customize their plate for a crunchy, savory, and satisfying experience.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup beef broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 8 ounces block white American cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 (4-ounce) can diced green chiles
  • ¼ teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup diced red onion
  • 1 cup shredded Mexican blend cheese
  • ½ cup pickled jalapeños
  • ½ cup sour cream
  • ½ cup fresh salsa or pico de gallo
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Prep all toppings: wash and dry lettuce, dice tomatoes, chop onion, shred cheese, slice avocado, and squeeze lime juice over avocado. Arrange in small bowls.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  3. Add diced onion and cook 2-3 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute until fragrant.
  4. Pour in beef broth and simmer 2-3 minutes, scraping up browned bits, until liquid reduces and coats the meat. Transfer to a serving bowl and cover loosely with foil.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until nutty and slightly golden.
  6. Slowly pour in milk, whisking constantly. Cook 2-3 minutes until thickened enough to coat a spoon. Reduce heat to low.
  7. Add shredded American cheese and Monterey Jack cheese a handful at a time, stirring until melted before adding more. Stir in diced green chiles, cumin, and cayenne (if using). Keep warm over lowest heat, stirring occasionally.
  8. Set up serving area with tortilla chips at center. Arrange bowls of ground beef, queso, and all toppings around it. Keep queso warm in a small slow cooker or heatproof bowl over a candle warmer.
  9. Let everyone build their own plate: start with chips, then ground beef, queso, and toppings. Build in layers for best results. Finish with lime juice and cilantro.

Notes

Use block cheese instead of pre-shredded for smooth queso. Keep chips separate to avoid sogginess. Ground beef can be made a day ahead for better flavor. Queso is best made fresh but can be reheated with a splash of milk.

Nutrition

Keywords: nachos, tailgate, game day, ground beef, queso, build-your-own, party food, easy recipe

Find it online: https://eliplate.com/loaded-tailgate-nacho-bar-with-ground-beef-and-queso-easy-game-day-recipe/