Loaded Baseball Nachos Cheese (Printable version)

Crispy chips with savory beef, creamy cheese sauce, jalapeños, and fresh toppings for any festive occasion.

# 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 - 1.5 cups shredded sharp cheddar cheese
15 - 0.5 cup shredded Monterey Jack cheese
16 - 1/4 teaspoon cayenne pepper
17 - 1/4 teaspoon salt

→ Toppings

18 - 0.5 cup pickled jalapeño slices
19 - 0.5 cup diced tomatoes
20 - 1/3 cup sliced scallions
21 - 0.25 cup chopped fresh cilantro
22 - 0.5 cup sour cream

# Directions:

01 - Set oven temperature to 350°F
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up with a spoon, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2 minutes. Transfer to a separate container and set aside.
04 - Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk in 1 cup whole milk until smooth. Bring to a simmer and cook until slightly thickened, approximately 2-3 minutes.
06 - Lower heat and add 1.5 cups shredded cheddar cheese, 0.5 cup shredded Monterey Jack cheese, cayenne pepper, and salt. Whisk until cheese is completely melted and sauce is smooth. Remove from heat.
07 - Spread 12 oz tortilla chips evenly on a large oven-safe platter or baking sheet.
08 - Top chips with seasoned ground beef, then drizzle generously with cheese sauce.
09 - Scatter 0.5 cup pickled jalapeño slices, 0.5 cup diced tomatoes, and 1/3 cup sliced scallions over the top.
10 - Transfer to preheated oven and bake for 5-7 minutes until all ingredients are hot and bubbling.
11 - Remove from oven. Garnish with 0.25 cup chopped fresh cilantro and dollops of 0.5 cup sour cream. Serve immediately.

# Expert Tips:

01 -
  • You can make the entire thing start to finish in under 40 minutes, which means less time stressing and more time hanging out with people.
  • The cheese sauce is genuinely creamy and coats every chip instead of pooling at the bottom like some versions, because you're actually making it properly.
  • It tastes restaurant-quality but requires zero fancy technique or intimidating steps.
02 -
  • If you pour the cheese sauce when the chips are cold, it'll pool at the bottom instead of coating everything evenly—warming the chips in the oven first for just a couple of minutes makes a huge difference.
  • The moment the cheese sauce starts to look grainy or separated, you've let the heat get too high and the cheese is breaking, so keep everything at a gentle simmer and use low heat when melting the cheese in.
03 -
  • Use sharp cheddar instead of mild—it melts smoother and actually tastes like something, and the Monterey Jack keeps it from getting grainy or breaking.
  • If you're making these ahead of time, cook the beef and make the cheese sauce separately, then assemble and bake just before serving so the chips stay crispy.
Go Back