Ultimate Beef Nachos with Homemade Queso. Nothing says crowd-pleaser, super bowl, bonding together over food, like a big tray of nachos. Piled high with perfectly seasoned ground beef, fresh pico de gallo, and classic guacamole, these nachos have one thing that makes them extra special: the homemade queso. Unlike the typical shredded cheese or processed cheese sauce, this queso is rich, melty, and bold with flavor.
Perfect Nacho Toppings
I have a recipe for every aspect of these nachos: simple pico de gallo, a classic guacamole. But to save yourself time, you can substitute with your favorite storebought salsa or guac. This recipe is made to be customized to exactly how you and your guests like them! Do you like heat?! Add some jalapeños. Lime fan? Add extra slices of lime to squeeze over each bite. Hate cilantro? Skip it!
Homemade Queso
Now, if you are here just for the queso, I understand! Skip the nachos and just go chips and queso - it is really really cheesy and delicious. This is no authentic Mexican dish! We are here for a game time/bar classic - supreme nachos. So my cheese choice is nothing fancy. I chose a pepper jack because it is a flavorful cheese and has good jalapeño flavor. I also chose cooper sharp because it is strong and melts really well. You can substitute either cheese with a cheese that melts well (Swiss, cheddar, plain American). But I suggest using a block of pepperjack that you grate yourself over bagged shredded cheese. It will melt much better and has less caking agents to affect texture.
From the Kitchen
More Recipes to Make for Super bowl or Game Day
Connect with Me!
If you make these Ultimate Beef Nachos with Homemade Queso - let me know below or tag me on Instagram @ahomecooksnotes. What are you making for the Super Bowl??
📖 Recipe
Beef Nachos with Homemade Queso
Ingredients
Toppings
- 1 lb taco seasoned ground beef
- sturdy corn tortilla chips
- sour cream
- raw or pickled jalapeños, black olives, or other favorites , raw or pickled jalapenos
- homemade pepper jack queso
- guacamole
- pico de gallo
Homemade Queso
- 1 can evaporated milk
- 4 oz cooper sharp or american cheese*
- 8 oz pepper jack cheese
- ½ tbs flour or cornstarch
- ¼ - ½ teaspoon cayenne pepper, optional for heat
Classic Guacamole
- 2 ripe avocados
- 1 small garlic clove, grated
- 2 tbs red onion, chopped fine
- 1-2 tbs cilantro, chopped fine
- 1 lime
- salt to taste
Pico de Gallo
- 4 roma tomatoes, chopped (keep the seeds & all!)
- ¼ cup red onion, chopped fine
- 2 tbs cilantro, chopped fine
- optional: jalapeño, chopped fine
- juice of 1 lime, salt & pepper to taste
Taco Ground Beef
- 1 lb ground beef
- 1 tbs chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tsp smoked paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon kosher salt
Instructions
- Prep All Cold Toppings: Make Pico De Gallo: In a medium bowl, add tomatoes, red onion, juice of ½ lime, a pinch of salt & pepper. Fold in chopped cilantro. Add more lime, salt or pepper to taste. Place in fridge to sit while you make nachos (or up to 3 nights in advance). Make Guacamole: pit & scoop out 2 avocados. In a small bowl, add avocado, lime juice, salt, pepper, red onion, garlic & cilantro. Mash with a fork, whisk, or mortar and pestle. Add more lime, salt or cilantro to taste.
- Set cold toppings aside & Make Seasoned Taco Ground Beef: In a large skillet, heat about ½ tbs olive oil. Brown & cook ground beef, breaking it up as you cook, until mostly cooked through. Add my seasoning blend (or a taco packet) & ¼ cup water. Toss until meat is completely coated, saucy & cooked through.
- While Ground beef cooks, Make Queso: In a small sauce pan on medium-low heat, add cornstarch or flour and ¼ cup evaporated milk. Stir until slightly looking thick and sticky - it happens quickly once pan is heated!Pour ½ cup evaporated milk into saucepan & whisk until incorporated. Remove from heat & add cheeses. Fold gently. Place back on heat & stir until cheese melts. Follow with cayenne if using. Stir or whisk until combined and melted. Add more evaporated milk to thin to your liking & whisk until incorporated. I use almost the whole can. It will thicken as it sits, keep some if you may need to reheat.*
So so good!! The queso is *chefs kiss* Will definitely be making this again. Thanks, Sam!
oh heck yeah, Kim! That makes me so happy to hear! Thank you for making it