Loaded nachos with creamy queso
These loaded nachos with creamy queso are sure to be a crowd favorite. Piles of crispy tortilla chips are layered with a homemade dairy-free queso, savory plant-based ground beef, black beans, and all your classic nacho toppings, then finished with guacamole, sour cream, and fresh cilantro.
The queso comes together in about 10 minutes and is smooth, rich, and perfect for nachos. Everything is ready in about 30 minutes, so they’re easy to make for game day, a party, or a fun weeknight dinner. Serve them as a shareable appetizer or pile them high for a hearty meal for two.
Preparation Time: 30 minutesIngredients
Nachos
- 2 tablespoons avocado oil
- 1.5 cups plant-based ground beef
- 7 cups tortilla chips
- 1 cup black beans, drained and rinsed
- 0.5 cup diced tomato
- 0.5 cup sliced black olives
- 0.5 cup chopped red onion
- 1 cup guacamole
- 0.5 cup vegan sour cream
- chopped cilantro and green onion, for garnish (optional)
Creamy queso
- 1 tablespoon vegan butter
- 1 tablespoon all-purpose flour
- 1.5 cups full-fat canned coconut milk or unsweetened plant-based milk
- 1 cup shredded vegan cheddar
- 0.25 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
Preparation
- Prep the toppings: Dice the tomato, chop the red onion, and slice the olives. Drain and rinse the black beans, and chop the cilantro and green onion, if using.
- Cook the plant-based ground beef: Heat the avocado oil in a skillet over medium heat. Add the plant-based ground beef and cook, stirring frequently, until browned and cooked through, about 5–7 minutes. Remove from heat.
- Make the roux: In a medium saucepan, melt the vegan butter over medium heat. Add the flour and stir constantly for about 1 minute, taking care not to let it burn.
- Add the milk: Slowly pour in the coconut milk or plant-based milk, stirring as you pour to prevent lumps.
- Finish the queso: Reduce the heat to low. Stir in the vegan cheddar, nutritional yeast, onion powder, smoked paprika, garlic powder, and salt. Cook, stirring frequently, until the cheese melts and the sauce thickens, about 5 minutes. If it’s too thick, add a splash more milk. Remove from heat.
- Warm the chips: Heat the chips in an air fryer at 350°F for about 2 minutes. You can also warm them in a 350°F oven for a few minutes or in the microwave for under 2 minutes.
- Layer the nachos: Spread the chips on a large platter or in a bowl. Spoon the queso over the chips first so it holds everything in place, then top with the ground beef, black beans, tomato, olives, and red onion.
- Garnish and serve: Dollop the guacamole and vegan sour cream on top, then sprinkle with cilantro and green onion, if using. Serve immediately.
Tips
Watch the roux: Stir the butter and flour constantly for about a minute. If it cooks too long, the flour can burn.
Add the milk slowly: Pour it in gradually while stirring to keep the queso smooth and lump-free.
Adjust the queso: If the sauce gets too thick, stir in a splash more milk until it reaches your desired consistency.
Warm the chips first: A quick trip to the air fryer or oven makes them crisp and warm, so they hold up better under the toppings.
Start with the queso: Spooning the queso over the chips first helps hold the rest of the toppings in place.
Serve right away: Nachos are best fresh, before the chips soften under the toppings.
Make ahead: Make the queso and cook the ground beef ahead of time, then reheat and assemble the nachos just before serving.
Storage: Store leftover queso in an airtight container in the refrigerator for up to 3 to 4 days. Assembled nachos don’t keep well, so store the components separately.
Reheating the queso: Warm it in a saucepan over low heat, whisking in a splash of plant-based milk to thin it out, since it thickens in the fridge. Start with ¼ cup and add more as needed.
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