Loaded Baseball Nachos Cheese (Print Version)

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

# 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

# Method:

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

# Expert Advice:

01 -
  • The cheese sauce is ridiculously silky and tastes nothing like jarred nacho cheese, which will surprise you the first time.
  • Everything comes together in under 40 minutes, so it works for last-minute gatherings without the stress.
  • Each bite has that perfect balance of crispy, creamy, tangy, and fresh that keeps you reaching back for more.
02 -
  • Shredded cheese melts into a sauce way better than sliced cheese; it dissolves smoothly into the milk and cream without getting lumpy or separating.
  • Don't skip the flour and butter base for the cheese sauce—it's the difference between a glossy, pourable sauce and something that breaks into grainy, separated sadness.
03 -
  • Use shredded cheese from the block, not the pre-shredded kind in bags—the anti-caking agents in bagged cheese make the sauce grainy instead of smooth.
  • If your cheese sauce breaks or looks separated, start fresh with a new saucepan, whisk in a little milk first, then slowly pour the broken sauce in while whisking—it'll come back together.
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