Loaded Baseball Nachos Cheese (Print version)

Crispy chips topped with savory beef, rich cheese sauce, and zesty jalapeños—ideal for gatherings.

# What You Need:

→ Nachos Base

01 - 12 oz sturdy tortilla chips
02 - 1 lb ground beef
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese Sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 1/2 cups shredded sharp cheddar cheese
15 - 1/2 cup shredded Monterey Jack cheese
16 - 1/4 teaspoon cayenne pepper
17 - 1/4 teaspoon salt

→ Toppings

18 - 1/2 cup pickled jalapeño slices
19 - 1/2 cup diced tomatoes
20 - 1/3 cup sliced scallions
21 - 1/4 cup chopped fresh cilantro
22 - 1/2 cup sour cream

# How to Make:

01 - Set oven to 350°F and allow to reach temperature.
02 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook until fully browned, breaking it apart with a spoon, approximately 5 to 6 minutes. Drain any excess fat if necessary.
03 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the browned beef. Stir well and cook for an additional 2 minutes. Transfer to a bowl and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until the mixture bubbles but does not brown.
05 - Gradually whisk milk into the roux until smooth and lump-free. Bring to a simmer and cook until thickened, approximately 2 to 3 minutes.
06 - Reduce heat to low. Add shredded cheddar cheese, Monterey Jack cheese, cayenne pepper, and salt. Whisk constantly until all cheese melts completely and the sauce achieves a smooth consistency. Remove from heat.
07 - Spread tortilla chips evenly across a large oven-safe platter or baking sheet.
08 - Distribute seasoned ground beef evenly over the chips. Drizzle the cheese sauce generously over the beef layer.
09 - Scatter pickled jalapeño slices, diced tomatoes, and sliced scallions across the entire surface.
10 - Transfer the loaded nachos to the preheated oven and bake for 5 to 7 minutes until all components are heated through and the cheese sauce is bubbly.
11 - Remove from oven. Top with chopped fresh cilantro and distribute sour cream dollops across the surface. Serve immediately while hot.

# Expert tips:

01 -
  • The homemade cheese sauce is smooth, rich, and actually stays that way instead of turning into a curdled mess like store-bought stuff sometimes does.
  • You can have these ready faster than delivery would arrive, and they taste infinitely better than anything frozen.
  • It's the kind of dish that works for game day, parties, or just because—zero judgment required.
02 -
  • The cheese sauce will seem too thin when you first take it off the heat, but it thickens as it cools—don't add more flour or you'll end up with something gluey instead of creamy.
  • Overlapping chips too much means the ones in the middle won't get crispy toppings or cheese sauce, and those sad chips are the ones people end up leaving on the platter.
03 -
  • Brown your beef the night before and store it in the fridge—the beef stays juicier and the spices meld overnight, and all you have to do is warm it through before assembly.
  • Make your cheese sauce ahead and reheat it gently with a splash of milk if it's thickened too much; this saves you precious minutes on game day when everything needs to happen fast.
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