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Loaded Patriotic Nachos Recipe Easy 3-Cheese Queso for Parties

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A festive and crowd-pleasing nacho recipe featuring blue corn tortilla chips, seasoned ground beef, fresh toppings, and a creamy three-cheese queso sauce. Perfect for parties and holidays with patriotic colors and bold flavors.

Ingredients

Scale
  • 8 cups blue corn tortilla chips
  • 1 pound ground beef, seasoned with taco spices
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 medium fresh tomatoes, diced
  • 1–2 jalapeño peppers, thinly sliced
  • ½ medium red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 cup whole milk (240 ml), 2% milk can be used for lighter sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Salt and black pepper, to taste
  • Optional toppings: sour cream, avocado slices or guacamole, pickled red onions, fresh lime wedges

Instructions

  1. Heat a non-stick skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it up with a wooden spoon. When halfway cooked, sprinkle in 1 tablespoon taco seasoning or a mix of chili powder, cumin, and paprika. Continue cooking until browned and fully cooked. Drain excess fat if needed and set aside.
  2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until golden and bubbling to form a roux.
  3. Slowly pour in 1 cup whole milk while whisking constantly to avoid lumps. Cook until thickened, about 3–4 minutes.
  4. Reduce heat to low and add shredded sharp cheddar, Monterey Jack, and mozzarella cheeses a handful at a time. Stir until melted and smooth.
  5. Season queso with ½ teaspoon garlic powder, ¼ teaspoon ground cumin, salt, and pepper to taste. Add more milk if sauce is too thick.
  6. Prepare fresh toppings: dice tomatoes, finely chop red onion, slice jalapeños, chop cilantro, and drain and rinse black beans.
  7. On a large serving platter or oven-safe dish, spread 8 cups blue corn tortilla chips evenly. Sprinkle cooked ground beef and black beans over chips.
  8. Scatter diced tomatoes, red onions, and jalapeños on top.
  9. Pour warm three-cheese queso generously over everything, covering all chips.
  10. Optionally add dollops of sour cream or sliced avocado.
  11. If desired, place assembled nachos under a broiler for 2–3 minutes until cheese is bubbly and warm, watching carefully to avoid burning.
  12. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Notes

For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use almond milk and vegan cheese alternatives. To keep chips crisp, assemble just before serving and pour queso warm but not hot. Broil carefully to avoid burning cheese. Leftovers can be reheated in oven at 350°F for 10–12 minutes; avoid microwave to prevent soggy chips.

Nutrition

Keywords: nachos, patriotic nachos, three-cheese queso, party snacks, blue corn chips, ground beef nachos, easy nachos, holiday recipes

Find it online: https://lyrafeast.com/loaded-patriotic-nachos-recipe-easy-3-cheese-queso-for-parties/