Crockpot Loaded Nacho Supreme Ground Beef & Queso Fundido Bake

This slow-cooker queso fundido is the ultimate loaded nacho bake. Seasoned ground beef and chorizo are layered with roasted poblano peppers and a generous amount of Oaxaca and Chihuahua cheeses, then melted low and slow until everything becomes an ultra-stretchy, bubbling pot of molten goodness.

Serve it with warm tortillas or chips for a crowd-pleasing dinner or game-day appetizer that’s as easy as it is impressive.

Crockpot Loaded Nacho Supreme Ground Beef & Queso Fundido Bake brings together the best of two beloved Mexican dishes: queso fundido and loaded nachos. The slow cooker does all the work, transforming simple ingredients into a rich, cheesy, and satisfying meal.

The combination of beef, chorizo, and roasted poblanos adds hearty texture and smoky flavor, while the Oaxaca and Chihuahua cheeses melt into a silky, stretchy sauce. This recipe is perfect for busy weeknights, festive gatherings, or any time you need a comforting, hands-off dinner.

Ingredients

Why this recipe works

The slow cooker is the perfect tool for this recipe because it melts the cheeses gently and evenly, creating a smooth, velvety fundido without scorching.

The low, steady heat allows the flavors of the beef, chorizo, and poblanos to meld together, resulting in a deeply savory and aromatic dish. Unlike stovetop methods that require constant stirring, the slow cooker does the work while you attend to other things.

Layering the ingredients is key to ensuring every bite has a balanced combination of meat, peppers, and cheese. The warm beer or broth helps the cheese melt into a cohesive sauce, while the Oaxaca cheese provides that iconic stretchy pull.

This method yields a dish that is both rustic and refined, perfect for scooping up with chips or wrapping in warm tortillas.

Notes and substitutions

Oaxaca cheese is a Mexican string cheese that melts beautifully and gives the fundido its signature stretch. Chihuahua cheese, also known as Mennonite cheese, is mild and buttery, making it an excellent melting companion. If you can’t find these varieties, mozzarella and Monterey Jack are reliable substitutes that will still result in a deliciously gooey dish.

Fresh pork chorizo is preferred for its vibrant flavor and crumbly texture. If you use a drier, Spanish-style chorizo, it may not render as much fat and could alter the final consistency. The poblano peppers add a mild heat and a fresh, earthy note; leave the seeds in for a spicier kick, or remove them for a milder version.

• fresh pork chorizo: Use 1 lb ground pork seasoned with 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp oregano.
• Oaxaca cheese: Replace with mozzarella or Monterey Jack cheese for a similar stretchy melt.
• Chihuahua cheese: Substitute with mild cheddar or Asadero cheese.
• beer: Use chicken or beef broth instead of beer to keep it alcohol-free.

Equipment

• 6-quart slow cooker
• Large skillet
• Cutting board and knife
• Wooden spoon
• Measuring cups
• Serving spoon