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Ultimate Loaded Nacho Bar for Game Day – Easy Recipe

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This ultimate loaded nacho bar features seasoned beef, creamy homemade cheese sauce, and a variety of fresh toppings, all baked on a single sheet pan for an easy, crowd-pleasing game day meal. It’s quick to assemble, customizable, and guaranteed to disappear.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth (or water)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, warm
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • 1 (4-ounce) can diced green chiles, drained
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 1 (13-ounce) bag restaurant-style tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup canned corn kernels, drained
  • 1 cup fresh pico de gallo or salsa
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup pickled jalapeños, sliced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 400°F. Position a rack in the upper third of the oven.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. Drain excess fat, leaving about 1 tablespoon.
  4. Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well and cook for 1 minute to toast spices. Pour in beef broth and simmer for 2-3 minutes until mostly absorbed. Taste and adjust seasoning.
  5. While beef simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in warm milk while whisking continuously. Cook for 3-4 minutes until thickened.
  6. Remove saucepan from heat. Add shredded cheddar cheese in handfuls, whisking until melted and smooth after each addition. Stir in drained green chiles, salt, and cayenne if using. Keep warm over very low heat.
  7. Drain and rinse black beans. Drain corn. Slice jalapeños and olives if needed. Chop cilantro and slice green onions. Arrange all toppings in small bowls.
  8. Spread a single layer of tortilla chips on a baking sheet. Spoon seasoned beef evenly over chips. Sprinkle black beans and corn over meat. Drizzle about half the cheese sauce over everything.
  9. Bake on the upper rack for 8-10 minutes until chips are slightly toasted and cheese is bubbly. Watch closely to prevent burning.
  10. Remove from oven. Immediately drizzle remaining cheese sauce over hot nachos. Add dollops of sour cream and guacamole. Sprinkle with pico de gallo, pickled jalapeños, black olives, cilantro, and green onions. Squeeze fresh lime juice over the top just before serving. Serve immediately with extra toppings on the side.

Notes

For a gluten-free version, use 1 tablespoon cornstarch mixed with 2 tablespoons cold milk instead of flour in the cheese sauce. Shred your own cheese for a smoother sauce. Don’t overload chips with wet toppings before baking to prevent sogginess. The seasoned beef can be made up to 2 days ahead.

Nutrition

Keywords: nachos, game day, loaded nachos, beef nachos, cheese sauce, party food, easy appetizer

Find it online: https://bitesienna.com/ultimate-loaded-nacho-bar-for-game-day-easy-recipe/