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Best Loaded Nacho Tailgate Board with Easy Queso

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This loaded nacho board features seasoned beef, smooth and spicy queso, and all your favorite toppings on a bed of crispy tortilla chips. It’s the ultimate crowd-pleasing game day snack that comes together in about 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ¼ cup water
  • 1 tablespoon unsalted butter
  • ½ small white onion, finely diced
  • 1 jalapeño, seeded and finely diced
  • 1 clove garlic, minced
  • 1 (12-ounce) can evaporated milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1 teaspoon cornstarch
  • ¼ teaspoon cumin
  • Salt to taste
  • 1 large bag (14–16 oz) sturdy tortilla chips
  • 1 cup canned black beans, drained and rinsed
  • 1 cup pico de gallo or fresh salsa
  • ½ cup pickled jalapeños
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, diced
  • Lime wedges

Instructions

  1. Start the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain off excess fat, leaving about a tablespoon in the pan.
  2. Season the beef: Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat. Pour in ¼ cup water and let simmer for 2-3 minutes until liquid mostly evaporates. Transfer beef to a bowl and set aside. Wipe out the skillet.
  3. Prep the queso base: In a medium saucepan, melt butter over medium heat. Add diced onion and jalapeño. Cook until onion is soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Make the queso: Pour evaporated milk into the saucepan with onions and jalapeños. Bring to a gentle simmer over medium heat (do not boil). While milk heats, toss shredded cheddar and Monterey Jack with cornstarch in a small bowl. Once milk is simmering, reduce heat to low and add cheese mixture a handful at a time, stirring constantly in a figure-eight motion until each addition is mostly melted. Once all cheese is melted and smooth, stir in cumin and a pinch of salt. Keep warm over lowest heat.
  5. Assemble the board: Arrange tortilla chips in an even layer on a large baking sheet or board. Spoon seasoned beef over chips. Drizzle about half of the queso over the top.
  6. Add the toppings: Scatter black beans over the board. Dollop remaining queso in spots or serve on the side. Add pico de gallo, pickled jalapeños, sour cream, diced avocado, and fresh cilantro. Squeeze lime wedges over everything.
  7. Serve immediately: Best eaten within 15-20 minutes of assembly while chips are crunchy and queso is warm.

Notes

Grate your own cheese for the smoothest queso. Don’t skip the cornstarch—it stabilizes the sauce. Keep heat low when making queso to prevent graininess. Layer beef and queso evenly over chips. Serve extra queso on the side to prevent sogginess.

Nutrition

Keywords: loaded nachos, tailgate board, queso, game day snack, beef nachos, easy appetizer

Find it online: https://lirafood.com/best-loaded-nacho-tailgate-board-with-easy-queso/