Description

A budget-friendly, crowd-pleasing loaded nacho bar featuring a smooth, homemade roux-based queso that stays warm and creamy. This interactive meal is perfect for game days, feeding 8-10 people with minimal stress.

Ingredients

Scale

4 tablespoons (56g) unsalted butter
4 tablespoons (30g) all-purpose flour
2 cups (480ml) whole milk
2 cups (200g) sharp cheddar cheese, shredded
1 cup (100g) Monterey Jack cheese, shredded
1 can (4oz / 113g) roasted green chiles, drained
1 teaspoon cumin
½ teaspoon garlic powder
Salt and black pepper to taste
2 large bags (12-14oz total) restaurant-style tortilla chips
1 can (15oz / 425g) black beans, rinsed and drained
1 pound (450g) ground beef or turkey, cooked and seasoned with taco seasoning
2 medium Roma tomatoes, diced
4 stalks green onions, sliced
Sour cream and salsa for serving
Optional: Jalapeños, olives, lettuce, corn, bacon bits

Instructions

Prep all ingredients: shred cheeses, dice tomatoes, slice green onions, and rinse/drains beans and chiles.
If using meat, heat a large skillet over medium-high heat. Cook ground beef or turkey, breaking it up with a spoon. Season with taco seasoning and water. Cook until browned, drain excess fat, and set aside.
In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until the roux is light golden and nutty.
Slowly pour in milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and coats the back of a spoon (3-4 minutes).
Reduce heat to low. Stir in cumin, garlic powder, salt, and pepper. Add shredded cheese a handful at a time, whisking until melted before adding the next. Stir in drained green chiles until the queso is smooth and glossy.
Spread tortilla chips on a large platter or in bowls. Spoon hot queso over chips. Top with seasoned meat, black beans, tomatoes, and green onions. Serve with salsa and sour cream on the side.

Notes

Shred your own cheese to avoid anti-caking agents that cause graininess. Drain roasted green chiles thoroughly to prevent watery queso. Keep heat low when adding cheese to prevent seizing. If queso thickens upon cooling, add a splash of milk to thin it out. Do not freeze the queso as the texture will change.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1/10th of the batch
Calories: 350
Sugar: 2
Sodium: 600
Fat: 20
Carbohydrates: 30
Fiber: 3
Protein: 12

Keywords: football tailgate, loaded nachos, homemade queso, game day food, budget recipes, crowd pleaser, easy appetizer, party food