Loaded Baseball Nachos with Jalapeños (Printable)

Crispy chips topped with seasoned beef, cheese sauce, jalapeños, and fresh toppings for a festive snack.

# Ingredient List:

→ Nachos Base

01 - 12 ounces sturdy tortilla chips
02 - 1 pound 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

# Directions:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, approximately 5 to 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.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk in milk until smooth. Bring to a simmer and cook until slightly thickened, approximately 2 to 3 minutes.
06 - Reduce heat to low and add cheddar cheese, Monterey Jack cheese, cayenne pepper, and salt. Whisk continuously until cheese is fully melted and sauce reaches a smooth consistency. Remove from heat.
07 - Spread tortilla chips evenly across a large oven-safe platter or baking sheet.
08 - Top chips with seasoned beef mixture, then drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions evenly over the cheese-covered nachos.
10 - Transfer to preheated oven and bake for 5 to 7 minutes until all components are heated through and cheese sauce is bubbly.
11 - Remove from oven. Garnish with chopped cilantro and dollops of sour cream. Serve immediately.

# Expert Suggestions:

01 -
  • The cheese sauce is silky and coats every chip without getting grainy or separating.
  • You can prep everything ahead and assemble in minutes when guests arrive.
  • Each layer of flavor actually stays distinct instead of blending into one muddy topping.
02 -
  • Don't skip whisking the roux constantly—even 30 seconds of not stirring can create lumps that ruin the cheese sauce's silky texture.
  • Cheese sauce breaks and becomes greasy if you add cheese to boiling milk; keeping it at a gentle simmer is the difference between creamy and separated.
  • Assemble nachos on a preheated baking sheet so the bottom chips crisp up instead of steaming and getting soggy.
03 -
  • Toast your spices for 30 seconds in the hot beef fat before adding wet ingredients; it wakes them up and makes the seasoning taste less flat.
  • Use a whisk instead of a spoon for the cheese sauce—the tines break up lumps before they form, keeping everything silky.
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