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Loaded Nachos Supreme Recipe Easy Homemade Queso Pico de Gallo

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A flavorful and easy-to-make loaded nachos recipe featuring homemade queso and fresh pico de gallo, perfect for gatherings or a comforting snack.

Ingredients

Scale
  • Tortilla chips (sturdy, thick-cut)
  • 1 pound ground beef (can substitute ground turkey or chicken)
  • 2 cups shredded sharp cheddar and Monterey Jack cheese blend
  • For the Homemade Queso:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk (use dairy-free if needed)
  • 1 ½ cups shredded white American cheese (or Velveeta)
  • ½ teaspoon smoked paprika
  • 1 small jalapeño, finely chopped (optional)
  • For the Pico de Gallo:
  • 3 ripe Roma tomatoes, diced
  • ½ cup fresh cilantro, chopped
  • 1 small red onion, finely chopped
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Add-ons: ½ cup rinsed black beans, sliced black olives, diced avocado, sour cream for topping

Instructions

  1. Prepare the Pico de Gallo: In a medium bowl, combine diced Roma tomatoes, chopped cilantro, finely chopped red onion, and lime juice. Season with salt and pepper. Stir gently and refrigerate.
  2. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add 1 tablespoon oil, then ground beef. Break apart and cook until browned, about 6–8 minutes. Drain excess fat if needed. Season with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, and salt to taste. Stir and keep warm.
  3. Make the Homemade Queso: In the same skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until golden. Slowly whisk in milk, stirring constantly to avoid lumps. Cook until thickened, about 3–4 minutes. Reduce heat to low and stir in shredded white American cheese, smoked paprika, and jalapeño until smooth.
  4. Assemble the Nachos: Preheat oven to 375°F. Spread a layer of tortilla chips on a baking sheet or oven-safe platter. Evenly distribute cooked ground beef over chips, drizzle half the queso sauce, and sprinkle 1 cup cheese blend. Repeat layers.
  5. Bake: Bake nachos for 10–12 minutes until cheese is melted and bubbly. Watch to prevent burning.
  6. Top and Serve: Remove from oven and spoon fresh pico de gallo over hot nachos. Add optional olives, black beans, avocado, and sour cream. Serve warm.

Notes

If queso thickens after sitting, gently reheat with a splash of milk. Layer chips and toppings in multiple rounds to avoid sogginess. Use thick, sturdy chips for best results. Watch oven carefully to prevent burning. For vegetarian version, omit meat and add extra beans or grilled veggies. For gluten-free, use certified gluten-free chips and substitute flour with cornstarch or gluten-free flour.

Nutrition

Keywords: loaded nachos, homemade queso, pico de gallo, easy nachos, game day snack, Mexican appetizer

Find it online: https://freshforkful.com/loaded-nachos-supreme-recipe-easy-homemade-queso-pico-de-gallo/