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Easy Loaded Nacho Bar with Slow Cooker Queso

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A stress-free party food system featuring silky slow cooker queso, seasoned beef, and a build-your-own nacho bar. Perfect for game day or feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 lb sharp cheddar cheese, shredded fresh
  • 8 oz Monterey Jack cheese, shredded fresh
  • 1 can (12 oz) evaporated milk
  • 1 can (4 oz) diced green chiles, undrained
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt to taste
  • 1 lb ground beef (80/20)
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large bag restaurant-style tortilla chips
  • 1 cup sour cream
  • 1 cup pico de gallo or salsa
  • 1 cup pickled jalapeños
  • 1 cup diced tomatoes
  • 1 cup sliced black olives
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, diced or sliced
  • 1 lime, cut into wedges

Instructions

  1. Shred the cheeses. Grate both the sharp cheddar and Monterey Jack using the large holes of a box grater. Toss them together in a bowl to combine.
  2. Combine queso ingredients in the slow cooker. Add the shredded cheese, evaporated milk, undrained green chiles, cumin, garlic powder, and cayenne (if using). Stir gently to combine.
  3. Cook the queso on low. Cover and cook on LOW for 1.5 to 2 hours, stirring every 30 minutes.
  4. Season the queso. Once fully melted, taste and add salt if needed. If too thick, stir in a splash of milk. If too thin, cook uncovered for 15-20 minutes.
  5. Brown the ground beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  6. Season the beef. Add the taco seasoning and 1/4 cup water to the skillet. Stir and let simmer for 2-3 minutes until the sauce thickens. Transfer to a serving bowl.
  7. Prepare the black beans. Drain and rinse canned beans. Transfer to a small bowl. Serve cold or warm in the microwave for 30 seconds.
  8. Prep the fresh toppings. Dice the tomatoes, slice olives, chop cilantro, dice avocado, and cut lime into wedges. Arrange in small bowls.
  9. Set up the nacho bar. Arrange tortilla chips on a large platter. Place queso in the slow cooker set to WARM. Arrange all topping bowls around the chips.
  10. Serve and let guests build. Start with chips, add beef, beans, and toppings. Drizzle queso over everything. Finish with lime juice and cilantro.

Notes

Shred cheese from blocks for smooth melting. Keep queso on WARM for up to 2 hours. Stir every 30 minutes. For a vegetarian version, skip beef and double black beans. Queso can be made 2 days ahead and reheated.

Nutrition

Keywords: nacho bar, slow cooker queso, game day food, loaded nachos, party appetizer, cheese dip, ground beef nachos

Find it online: https://emmaoven.com/easy-loaded-nacho-bar-with-slow-cooker-queso/