Description

An indulgent, customizable party dip featuring a homemade sharp cheddar and Monterey Jack queso base, seasoned ground beef, and a variety of fresh toppings. This crowd-pleasing recipe is perfect for game days and casual gatherings.

Ingredients

Scale

8 ounces Sharp Cheddar Cheese, grated
8 ounces Monterey Jack Cheese, grated
2 tablespoons Butter
2 tablespoons All-Purpose Flour
1 cup Whole Milk
1 can (4 ounces) Green Chilies, drained
1 teaspoon Garlic Powder
1/2 teaspoon Cumin
Salt and Black Pepper, to taste
2–3 large bags Sturdy Tortilla Chips
1 pound Ground Beef
Taco Seasoning (for beef)
1 can (15 ounces) Black Beans, drained and rinsed
1 cup Corn Kernels
1 head Shredded Lettuce
2 medium Diced Tomatoes
1–2 Jalapeños, sliced
4–5 Green Onions, sliced
1/2 cup Cilantro, chopped
1/2 cup Sour Cream
Guacamole or Sliced Avocado

Instructions

Prep toppings: Wash and dice tomatoes, shred lettuce, slice jalapeños, chop green onions and cilantro. Drain and rinse black beans. Brown ground beef in a skillet, season with taco seasoning, and let cool slightly.
Make the queso: In a large skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty. Slowly pour in milk, whisking constantly until thickened (3-4 minutes).
Reduce heat to low. Gradually add grated cheddar and Monterey Jack cheese, stirring until melted and smooth. Stir in green chilies, garlic powder, cumin, salt, and pepper. Keep warm.
Build the base: Spread a single layer of tortilla chips across a large sheet pan or platter.
Add warm layers: Evenly distribute seasoned ground beef and black beans over the chips. Drizzle warm queso generously over everything.
Add fresh toppings: Sprinkle corn, diced tomatoes, jalapeños, and green onions over the hot cheese. Top with shredded lettuce, cilantro, and dollops of sour cream or guacamole.
Serve immediately to ensure chips remain crispy.

Notes

Grate your own cheese to prevent graininess caused by anti-caking agents in pre-shredded cheese. Drain all canned vegetables thoroughly to keep chips crispy. For large crowds, keep queso warm in a slow cooker. Avoid microwaving leftovers as it makes chips soggy; reheat in oven at 350°F instead.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1 serving based on 8
Calories: 450
Sugar: 3
Sodium: 650
Fat: 28
Saturated Fat: 12
Carbohydrates: 35
Fiber: 4
Protein: 18

Keywords: nacho bar, queso dip, party dip, game day food, loaded nachos, cheese sauce, crowd pleaser, easy appetizer