Description

A beginner-proof, crowd-pleasing queso dip made with just five main ingredients, served as a customizable loaded nacho bar perfect for game day tailgates and parties.

Ingredients

Scale

1 box (16oz / 450g) Velveeta cheese, cubed
1 can (10oz / 280g) Rotel diced tomatoes and green chiles (Original, Mild, or Hot)
1 block (8oz / 225g) cream cheese, softened
1/2 cup (120ml) heavy cream
1/2 cup (75g) fresh jalapeños, sliced
2–3 large bags (approx. 1.5 lbs / 680g) sturdy tortilla chips
1 lb (450g) ground beef, browned with taco seasoning (optional)
2 cups (200g) shredded Mexican blend or cheddar cheese
1 can (12oz / 340g) black olives, sliced
1 cup (240g) medium or hot salsa
4 stalks green onions, chopped
1/2 cup (120g) sour cream
1/2 cup (30g) fresh cilantro, chopped

Instructions

Cube the Velveeta into 1-inch cubes. Slice jalapeños and chop green onions. If using ground beef, brown it with taco seasoning and drain excess grease.
Place cubed Velveeta in a saucepan over medium-low heat. Stir frequently for about 5 minutes until melted into a thick paste. Do not rush with high heat.
Add softened cream cheese, heavy cream, and the can of Rotel to the melted Velveeta. Stir constantly for another 5 minutes until smooth and combined.
Remove the pan from heat and stir in the sliced jalapeños. Taste and adjust spice level if needed.
Preheat oven to 350°F (175°C). Spread a layer of tortilla chips on a large baking sheet.
Spoon warm queso over the chips. Sprinkle with shredded cheese, browned ground beef, black olives, and salsa. Repeat layers for a big batch.
Bake for 10-15 minutes until cheese is bubbly and chips are slightly crispy.
Remove from oven and immediately top with green onions, cilantro, and dollops of sour cream. Serve warm.

Notes

For a thicker queso, drain the liquid from the Rotel can. To keep the queso warm for hours during a tailgate, transfer it to a slow cooker set to ‘Warm’. Use sturdy chips like blue corn or kettle-cooked to prevent breaking under heavy toppings. Do not freeze the finished nachos as chips will become soggy and cheese may separate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 cup loaded nachos
Calories: 450
Sugar: 4
Sodium: 650
Fat: 28
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 18

Keywords: nacho bar, queso dip, tailgate food, game day snacks, Velveeta queso, loaded nachos, easy appetizer, party food