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Easy Slow Cooker Loaded Nacho Bar

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A build-your-own nacho bar with slow cooker queso that stays warm all party long. Perfect for game days, parties, or a fun family dinner.

Ingredients

Scale
  • 1 pound block Velveeta, cut into 1-inch cubes
  • 8 ounces sharp cheddar cheese, shredded
  • 1 can (10 ounces) Rotel diced tomatoes with green chiles, undrained
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 large bag restaurant-style tortilla chips
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 Roma tomatoes, diced
  • 1 large avocado, diced
  • 1/2 cup sour cream
  • 1/2 cup pickled jalapeños
  • 1/4 cup fresh cilantro, chopped
  • 1 cup shredded lettuce
  • 1/2 cup sliced black olives
  • Lime wedges for serving

Instructions

  1. Cube Velveeta into 1-inch pieces. Add to slow cooker with shredded cheddar, undrained Rotel, evaporated milk, cumin, garlic powder, smoked paprika, and cayenne (if using). Stir.
  2. Cover and cook on LOW for 1 hour. Stir, then continue cooking for another 30 minutes until smooth and creamy. Keep on WARM.
  3. While queso cooks, brown ground beef in a large skillet over medium-high heat, breaking it up, until no longer pink (6-8 minutes). Drain fat.
  4. Stir in taco seasoning and 1/4 cup water. Simmer 2-3 minutes until thickened. Keep warm.
  5. Prep toppings: dice tomatoes and avocado, chop cilantro, shred lettuce, drain and rinse black beans, arrange all toppings in small bowls.
  6. Set up nacho bar: place tortilla chips at center, arrange toppings around, and place slow cooker with queso at one end on WARM.
  7. Let everyone build their own nachos: start with chips, drizzle with queso, add meat, beans, corn, tomatoes, avocado, sour cream, jalapeños, olives, and cilantro. Squeeze lime wedge over top.

Notes

Do not use pre-shredded cheese; shred your own for smooth queso. Cook on LOW to prevent separation. Keep queso on WARM setting. Add a splash of milk if it thickens too much. Leftover queso keeps in fridge for up to 5 days; reheat gently.

Nutrition

Keywords: slow cooker nachos, loaded nacho bar, queso, game day snack, party food, build your own nachos

Find it online: https://shimmersnack.com/easy-slow-cooker-loaded-nacho-bar/