Loaded Nacho Fries Beef

The first time I made loaded nacho fries for friends, I accidentally dumped the entire bowl of toppings in one giant mound instead of spreading them out. Everyone still fought over that corner, but now I know better and distribute the goods evenly so nobody has to negotiate for the good parts.

My roommate used to work at a Tex-Mex place and taught me the trick of tossing frozen fries in spices before baking. She said it is what takes this from drunk food at 2 AM to something you would proudly serve at a Super Bowl party without apology.

Ingredients

• 1.5 lbs frozen or fresh French fries: Thinner cuts get extra crispy but wedges hold more toppings
• 1 tbsp olive oil: Helps the seasoning stick and promotes even browning
• 1 tsp smoked paprika, 1/2 tsp each garlic powder, onion powder, chili powder, and salt: This blend mimics restaurant seasoning without the msg
• 1 lb ground beef (80/20 preferred): The extra fat keeps the beef from drying out
• 1/2 small onion, finely chopped: Sweetens and balances the spices
• 2 cloves garlic, minced: Add after beef browns so it does not burn
• 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper: This combination creates that familiar Tex-Mex profile
• 2 tbsp tomato paste and 1/4 cup water: Tomato paste deepens the flavor while water creates a sauce consistency
• 1 tbsp unsalted butter and 1 tbsp all-purpose flour: Makes a roux base for silky queso
• 1 cup whole milk: Whole milk prevents grainy cheese sauce
• 1 cup sharp cheddar and 1/2 cup Monterey Jack, shredded: The blend gives melt and flavor
• 1/4 tsp cayenne pepper and 1/4 tsp salt: Just enough warmth without overwhelming
• 1/2 cup diced tomatoes, 1/4 cup jalapeños, 1/4 cup green onions, 1/4 cup sour cream, 1/4 cup cilantro: The classic lineup that cuts through the richness

Instructions

Get those fries started:

Preheat oven to 425°F, toss fries with olive oil and all the seasonings until evenly coated, then spread in a single layer on a baking sheet. Bake 25 to 30 minutes, flipping halfway through, until golden and crispy.

Cook the beef while the fries bake:

Heat a skillet over medium heat, add ground beef and cook 5 to 6 minutes while breaking it up until browned. Drain excess fat if there is a lot, then add onion and garlic, sautéing 2 to 3 minutes until softened.

Season the beef:

Stir in cumin, chili powder, smoked paprika, salt, pepper, tomato paste, and water, then simmer 3 to 4 minutes until thickened. Remove from heat and set aside.

Make the queso sauce:

Melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute. Slowly whisk in milk until smooth, bring to a simmer and cook 2 to 3 minutes until slightly thickened, then reduce heat to low and add cheeses a handful at a time, stirring until melted. Stir in cayenne and salt.

Assemble and serve immediately:

Arrange hot fries on a large platter, spoon beef evenly over the top, drizzle generously with queso, and scatter with tomatoes, jalapeños, green onions, sour cream, and cilantro.

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My dad always claims he does not like fancy food but then proceeds to eat three quarters of the platter while standing at the counter, pretending he is just taste testing. That is how I know this recipe works.

Making It Your Own

Sometimes I swap black beans for half the beef, and honestly the texture contrast works beautifully. You can also go full vegetarian with plant-based crumbles, just season them the same way because they need the help.

Serving Strategy

Put out small bowls of extra toppings so people can customize without fighting over the last jalapeño slice. Cold drinks are not optional here, something crisp to cut through all that cheese and beef.

Getting Ahead

You can cook the beef and make the queso up to two days ahead, just store them separately and reheat gently. The queso might need a splash of milk when reheating to get back to pourable consistency.

• Warm the quasco over low heat, stirring constantly to prevent separation
• Spread fries on the baking sheet while cold so they bake evenly instead of steaming
• Have everything prepped before the fries come out because they wait for no one

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Hope you have napkins ready because this is the kind of meal that demands them and zero apologies.

Recipe FAQs

→ How can I make the fries extra crispy?

Toss the fries evenly with olive oil and spices before baking on a single layer. Flip halfway through baking to ensure crispiness.

→ Can I substitute the ground beef with a vegetarian option?

Yes, plant-based crumbles or cooked black beans work well to maintain texture and flavor while keeping it vegetarian.

→ What cheeses are used in the queso sauce?

The sauce combines sharp cheddar and Monterey Jack cheeses for a rich and creamy texture with a mild tang.

→ How do I make the queso sauce gluten-free?

Replace the all-purpose flour with cornstarch to thicken the queso sauce safely for gluten-free diets.

→ Are there ways to add more heat to this dish?

Adding extra jalapeños or a splash of hot sauce enhances the spicy kick without overpowering other flavors.

→ What sides or drinks pair well with this dish?

A cold lager or a refreshing margarita complements the bold Tex-Mex flavors perfectly.