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Ultimate Loaded Nacho Bar – Easy Game Day Snack

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An interactive nacho bar where everyone builds their own plate with warm seasoned beef, smooth queso cheese sauce, and a variety of fresh toppings. Perfect for game day, parties, or any casual gathering.

Ingredients

Scale
  • 2 large bags tortilla chips (restaurant-style or thick-cut)
  • 2 cups shredded Mexican blend cheese
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • ¼ cup water
  • 8 ounces American cheese, cubed
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1 jalapeño, seeded and minced
  • 1 small tomato, diced (optional)
  • 3 Roma tomatoes, diced
  • 1 small red onion, diced
  • 2 jalapeños, sliced into rounds
  • 1 can black olives, sliced and drained
  • ½ cup fresh cilantro, chopped
  • 2 avocados, diced
  • 1 cup sour cream
  • 1 cup salsa
  • 1 cup guacamole (store-bought or homemade)
  • 2 limes, cut into wedges
  • 1 can refried beans, warmed (optional)
  • Pickled jalapeños (optional)
  • Hot sauce (optional)
  • Crumbled queso fresco (optional)

Instructions

  1. Prep the toppings: Dice tomatoes, red onion, and avocado. Slice jalapeños into thin rounds. Chop cilantro. Drain and slice black olives. Squeeze lime wedges. Place each topping in its own small bowl. Cover avocado with plastic wrap to prevent browning.
  2. Make the seasoned beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (6-8 minutes). Drain excess fat, leaving about 1 tablespoon. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat. Pour in water and simmer 2 minutes until thickened. Transfer to a serving bowl and keep warm.
  3. Make the queso cheese sauce: In a saucepan over medium-low heat, melt butter. Add cubed American cheese and shredded Monterey Jack, stirring constantly. Slowly pour in milk while stirring. Continue stirring until cheese is fully melted and sauce is smooth (about 5 minutes). Stir in minced jalapeño and diced tomato if using. Transfer to a slow cooker set to warm.
  4. Warm the chips: Preheat oven to 350°F. Spread tortilla chips in a single layer on baking sheets. Warm for 3-5 minutes until toasty. Transfer to a large serving bowl or platter.
  5. Assemble the nacho bar: Arrange warm chips, seasoned beef, and queso in slow cooker on serving table. Place all small bowls of toppings around them. Put out spoons and tongs. Set sour cream, salsa, and guacamole in separate bowls. Add lime wedges and hot sauce. Let everyone build their own plate.

Notes

Keep chips separate from wet toppings until serving to prevent sogginess. Warm chips in the oven before serving to make them more resistant to moisture. The beef can be made up to 2 days ahead and reheated. The queso is best fresh but can be refrigerated for up to a week and reheated gently with a splash of milk.

Nutrition

Keywords: nachos, game day snack, loaded nachos, nacho bar, party food, easy appetizer

Find it online: https://merrymorsel.com/ultimate-loaded-nacho-bar-easy-game-day-snack/