Taco Nachos with Queso

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Appetizer, Main Course American/Mexican
By Kelly Djalali Serves: 4-8
Prep Time: 20 Minutes Cooking Time: 10 Minutes Total Time: 30 Minutes

Take your nacho game up a notch with beer queso; ground beef seasoned with tomatoes and taco seasoning give a little kick. Plenty of cheese and your favorite toppings make these nachos a crowd favorite.


  • 1 lb. Ground Beef
  • 1 can Crushed tomatoes or 4-5 crushed San Marzano Tomatoes
  • 1 tbsp. Tomato Paste
  • 1 Packet Taco Seasoning
  • 1 can Pinto Beans, drained and rinsed
  • 1 cup Shredded Mexican Blend Cheese (plus more to taste)
  • 2 11-oz. bags Tortilla Chips (more or less depending on preference)
  • Queso
  • 1 lb. Velveeta Queso Blanco
  • 1/4 cup Whole Milk
  • 2-6 tbsp. Light Beer, such as Miller Lite, to taste
  • 2-6 tbsp. Pickled Jalapeño Juice, to taste
  • Optional Toppings
  • Pickled Jalapeños, Pickled Red Onions, Sliced Green Onions, Olives, Cilantro, Chopped White Onion, Avocado



Preheat oven to 375 degrees.


Brown ground beef in a large skillet.


Add tomatoes and tomato paste.


Add Taco seasoning packet and stir to combine, reduce to simmer.



Melt Velveeta with milk over medium-low heat.


Stir in 2 tablespoons of beer and pickled jalapeño juice at a time, taste between additions.


Add more beer and pickled jalapeño juice, 2 tablespoons at a time until it suits your taste. Stir until blended and creamy.


Layer tortilla chips, then drizzle Queso, sprinkle with shredded cheese, then add meat and beans. Add Jalapeños, if using and sprinkle more cheese.


Repeat layering once more and bake for 7-10 minutes, or until the cheese is melted and bubbling.