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Best Loaded Football Nachos with Ground Beef & Queso

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These loaded nachos feature seasoned ground beef, homemade queso, and a double-layering technique that ensures every chip is topped. Ready in under 30 minutes, they’re the perfect game-day snack.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best for flavor; drain excess fat after cooking)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or 2%; avoid skim for the best texture)
  • 8 oz block sharp cheddar cheese, shredded
  • 4 oz block Monterey Jack cheese, shredded
  • 1 (10 oz) can Ro-Tel tomatoes & green chilies, drained
  • 1/4 teaspoon cayenne pepper (optional, for extra kick)
  • 1 large bag (13–16 oz) restaurant-style tortilla chips
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup pickled jalapeños
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1/2 cup sour cream
  • 1/2 cup pico de gallo or fresh salsa
  • 1 avocado, diced (or guacamole)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes, stirring occasionally. Drain excess fat, leaving about 1 tablespoon in the pan. Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat. Pour in 1/2 cup water and simmer for 2 minutes until slightly reduced. Set aside.
  2. Make the queso: In the same skillet (or a medium saucepan), melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in milk while whisking continuously. Cook until thickened, about 2-3 minutes. Reduce heat to low. Add shredded cheddar and Monterey Jack cheese a handful at a time, whisking until melted before adding more. Stir in drained Ro-Tel and cayenne pepper. Remove from heat.
  3. Layer the nachos: Preheat oven to 375°F (190°C). Spread half the tortilla chips on a half-sheet pan. Sprinkle half the Mexican blend cheese over chips. Spoon half the seasoned beef over cheese. Drizzle about half the queso over everything. Add remaining chips, then remaining Mexican cheese, remaining beef, and remaining queso. Sprinkle pickled jalapeños and black beans (if using) on top.
  4. Bake the nachos: Place sheet pan in preheated oven and bake for 8-10 minutes, until cheese is melted and bubbly. Remove from oven and let rest for 2 minutes.
  5. Add fresh toppings: Dollop sour cream over hot nachos. Sprinkle with pico de gallo, diced avocado, and fresh cilantro. Squeeze lime wedges over the top. Serve immediately.

Notes

Shred your own cheese for the smoothest queso. Layer chips, cheese, beef, and queso to ensure every chip is topped. Avoid overbaking to keep chips crunchy. Add fresh toppings after baking.

Nutrition

Keywords: football nachos, loaded nachos, ground beef nachos, queso, game day food, easy nachos, sheet pan nachos

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