Loaded Baseball Nachos Cheese (Printable Version)

Crispy chips layered with savory beef, cheese sauce, and tangy jalapeños for a satisfying snack or appetizer.

# What You'll 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

# Directions:

01 - Set oven to 350°F
02 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, approximately 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper into cooked beef. Cook for 2 additional minutes and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk milk into the butter-flour mixture until smooth. Bring to a simmer and cook until slightly thickened, approximately 2 to 3 minutes.
06 - Reduce heat to low and add cheddar, Monterey Jack, cayenne pepper, and salt. Whisk until cheese melts completely and sauce reaches smooth consistency. Remove from heat.
07 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet.
08 - Top chips with seasoned beef and drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions over the nacho mixture.
10 - Transfer to preheated oven and bake for 5 to 7 minutes until everything is heated through and bubbly.
11 - Remove from oven and garnish with chopped cilantro and dollops of sour cream. Serve immediately.

# Expert Advice:

01 -
  • The cheese sauce is so silky and rich that you'll find yourself eating it straight from the pan with a spoon (I've done this).
  • One platter feeds a crowd without any fussy plating or last-minute stress.
  • Game day becomes instantly better when these hit the table, no question about it.
  • You can prep the beef and sauce ahead and still have everything taste fresh and hot when it matters.
02 -
  • The roux is everything—if you don't cook it long enough, the sauce tastes floury and raw, but if you cook it too long, the color darkens and the flavor turns bitter, so stay present and whisk constantly.
  • Using an oven-safe platter instead of a regular plate means you can bake the whole thing without transferring, which saves you from the disaster of trying to move a platter loaded with hot cheese and beef.
  • Add the cheese off the heat to prevent it from breaking into a separated, grainy mess that looks sad and tastes worse.
03 -
  • Don't skip the smoked paprika in the beef seasoning—it adds a subtle depth that makes people ask what the secret ingredient is, and there's no better compliment than that.
  • If your cheese sauce seems too thick when it cools, whisk in a splash of warm milk to bring it back to the perfect drizzling consistency without breaking the sauce.
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