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Ultimate Loaded Nachos Tailgate Board for a Crowd

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This isn’t just another plate of nachos. This is the Ultimate Loaded Nachos Tailgate Board for a Crowd, designed to feed a hungry group without leaving you chained to the kitchen. It’s the kind of dish that gets photographed before anyone takes a bite.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • ½ cup water or low-sodium beef broth
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • 4 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 large bag (18 ounces) restaurant-style tortilla chips
  • 1 ½ cups sour cream
  • 1 cup pickled jalapeños, drained
  • 2 large Roma tomatoes, diced
  • 1 avocado, diced
  • ½ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 cup black olives, sliced (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (6-8 minutes). Leave about 1 tablespoon of fat.
  2. Add the diced onion and cook for 3 minutes until soft. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  3. Add the black beans, pinto beans, and water or broth. Reduce heat to medium-low and simmer for 10 minutes until thick but not dry.
  4. While the meat simmers, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  5. Slowly pour in the warm milk, whisking constantly. Continue whisking until the mixture thickens (3-4 minutes). Remove from heat.
  6. Stir in the shredded cheddar cheese, a handful at a time, until fully melted. Stir in the Dijon mustard and cayenne. Add salt to taste. Cover and set aside.
  7. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet or board with aluminum foil.
  8. Spread the tortilla chips in an even layer (2-3 chips deep). Spoon the meat mixture evenly over the chips.
  9. Drizzle the cheese sauce over the top, reserving about ¼ cup for the final drizzle.
  10. Bake for 10-12 minutes until the cheese is bubbly and the edges of the chips are lightly browned.
  11. Remove from the oven. Immediately drizzle the remaining cheese sauce over the top.
  12. Add dollops of sour cream, diced tomatoes, avocado, pickled jalapeños, black olives, cilantro, and green onions.
  13. Serve immediately with small plates and napkins.

Notes

Shred your own cheese for the smoothest sauce. Warm the milk before adding to the roux to prevent lumps. Use sturdy restaurant-style chips to avoid breakage. Don’t overbake—check at 10 minutes. Prep the meat and cheese sauce a day ahead for easy assembly.

Nutrition

Keywords: loaded nachos, tailgate board, nachos for a crowd, game day nachos, ultimate nachos

Find it online: https://milacook.com/ultimate-loaded-nachos-tailgate-board-for-a-crowd/