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Best Loaded Nacho Fries with Easy Cheese Sauce

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Crispy oven-baked fries piled high with seasoned beef, a silky smooth cheese sauce, and all your favorite nacho toppings. This quick and easy recipe is perfect for game day, movie night, or any time a comfort food craving hits.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed and cut into ½-inch thick fries
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup evaporated milk
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ teaspoon mustard powder
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • ½ cup sour cream
  • ¼ cup pickled jalapeños
  • ½ cup diced tomatoes
  • ¼ cup sliced black olives
  • ¼ cup fresh cilantro, chopped
  • ½ cup diced red onion

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the potato sticks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet. Bake for 20 minutes, then flip each fry and bake for another 15-20 minutes, until golden and crispy.
  3. While the fries are baking, place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat if necessary.
  4. Reduce heat to low, then add the chili powder, cumin, onion powder, oregano, and salt. Stir well to coat the meat. Pour in the ¼ cup of water and let it simmer for 2 minutes, until the liquid has mostly evaporated. Set aside and keep warm.
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the whole milk while whisking continuously to prevent lumps. Then add the evaporated milk. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
  6. Remove the pan from the heat. Add the shredded cheddar cheese, a handful at a time, whisking until completely melted and smooth after each addition. Stir in the mustard powder, cayenne (if using), and a pinch of salt. Taste and adjust seasoning. Keep covered to stay warm.
  7. Once the fries are done, transfer them to a large serving platter or a cast-iron skillet. Sprinkle the seasoned beef evenly over the fries. Pour the warm cheese sauce generously over the top.
  8. Add toppings: dollops of sour cream, scattered jalapeños, diced tomatoes, black olives, red onion, and a generous handful of fresh cilantro. Serve immediately.

Notes

For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes before baking. Pat them completely dry before tossing with oil and spices. Always grate your own cheese from a block for the smoothest cheese sauce. If the cheese sauce gets grainy, try whisking in a teaspoon of lemon juice or a splash of evaporated milk.

Nutrition

Keywords: loaded nacho fries, cheese sauce, ground beef, game day food, comfort food, easy dinner, crispy fries

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