Loaded Baseball Nachos Cheese (Print Version)

Crispy chips layered with beef, cheese sauce, jalapeños, and fresh toppings for a festive snack.

# What to Use:

→ For the Nachos

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

→ For the 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 Prepare:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, approximately 5-6 minutes. Drain excess fat as needed.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 2 additional minutes. Transfer to a separate bowl.
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 in milk until smooth. Bring to a simmer and cook until slightly thickened, approximately 2-3 minutes.
06 - Reduce heat to low and add cheddar cheese, Monterey Jack cheese, cayenne pepper, and salt. Whisk until cheese is completely melted and sauce reaches a smooth consistency. Remove from heat.
07 - Spread tortilla chips evenly on a large oven-safe baking sheet or platter.
08 - Top chips with seasoned ground beef, then drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions over the cheese sauce.
10 - Transfer baking sheet to preheated oven and bake for 5-7 minutes until heated through and bubbling.
11 - Remove from oven. Garnish with fresh cilantro and dollops of sour cream. Serve immediately.

# Expert Advice:

01 -
  • Comes together in under 40 minutes, perfect for when friends pop by unexpectedly.
  • The cheese sauce is genuinely creamy and doesn't separate or get grainy like some versions.
  • Flexible enough to throw in whatever toppings you have on hand without losing that loaded nacho vibe.
  • Tastes like stadium food but costs a fraction of what you'd pay at a game.
02 -
  • If you let the cheese sauce sit before serving, it will thicken and may break—make it fresh and use it right away, or reheat gently with a splash of milk if needed.
  • Don't skip spreading the chips in a single layer because they'll steam and soften too much if they're piled up, and nobody wants soggy nacho bottoms.
  • The timing on the oven bake is short on purpose—5 to 7 minutes is all you need, and longer will make chips lose their crunch.
03 -
  • Use a whisk for the cheese sauce, not a spoon, because it helps you break up any lumps that start forming and keeps everything smooth and emulsified.
  • Room-temperature cheese melts more smoothly than cold cheese straight from the fridge, so pull it out 15 minutes before you start cooking if you think about it.
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