Crockpot Loaded Nacho Supreme Ground Beef & Queso Fundido Bake Tips, FAQ & printable recipe

Tips for success

For the best stretch, use freshly shredded Oaxaca cheese; it melts more smoothly than pre-shredded varieties. If you prefer a spicier fundido, add a diced jalapeño or a pinch of cayenne pepper along with the poblanos.

To keep the dish warm for a party, set the slow cooker to the 'warm' setting after the cheese is melted.

When serving, have all your toppings ready—diced avocado, crema, cilantro, and lime wedges—so the fundido is enjoyed at its peak temperature.

If the cheese begins to set as it cools, return it to the slow cooker on low for a few minutes, stirring occasionally, to restore its creamy texture.

Variations

• Spicy Chorizo Queso: Add 1-2 finely diced jalapeños or a teaspoon of chipotle powder to the meat mixture. For extra heat, use hot chorizo and top with sliced serrano peppers before serving.
• Vegetarian Version: Replace the beef and chorizo with 1 lb of sautéed mushrooms and black beans, seasoned with chili powder and cumin. Proceed with the same layering and cooking method.
• Smoky Bacon Fundido: Cook 4 slices of bacon until crisp, then crumble and add to the meat layer. Use the bacon fat to brown the beef for an extra smoky flavor.
• Beer-Infused Fundido: Use a Mexican lager or a dark beer for the liquid. The beer adds a malty depth that complements the cheeses and meats. Reduce the beer by half before adding to the slow cooker to concentrate the flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cheese will firm up when chilled.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of broth or beer to restore the creamy texture.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cheese will solidify when chilled; reheat gently in the microwave or on the stovetop with a splash of broth or beer to restore a smooth consistency.

The meat and peppers can be cooked and layered in the slow cooker insert up to 24 hours ahead.

Store the covered insert in the refrigerator, then place it in the slow cooker base and cook on LOW for 2 to 2 1/2 hours, or until the cheese is melted and bubbling.

Serving ideas

Serve the queso fundido directly from the slow cooker to keep it warm and gooey. Provide a basket of warm flour tortillas or sturdy tortilla chips for scooping.

Top each serving with diced avocado, a drizzle of Mexican crema, a sprinkle of fresh cilantro, and a squeeze of lime to brighten the rich, cheesy flavors.

This dish is substantial enough to serve as a main course with a side of Mexican rice or a simple green salad. For a party, set up a toppings bar with extra jalapeños, pico de gallo, and pickled onions so guests can customize their plates.

Frequently asked questions

Recipe card

Crockpot Loaded Nacho Supreme Ground Beef & Queso Fundido Bake

Prep 15 minCook 2 hTotal 2 h 15 minServes 8

Ingredients

• 1 lb ground beef
• 1 lb fresh pork chorizo
• 2 poblano peppers, diced
• 4 cups shredded Oaxaca cheese
• 4 cups shredded Chihuahua cheese
• 1/2 cup warm beer or broth

Instructions

1. In a large skillet over medium-high heat, brown the ground beef and chorizo, breaking up the meat with a wooden spoon, until the beef is no longer pink and the chorizo is cooked through, about 8 to 10 minutes. Drain any excess fat if desired.
2. While the meat cooks, stem and seed the poblano peppers, then dice them into small, even pieces. Set aside.
3. In a 6-quart slow cooker, layer the browned beef and chorizo, diced poblanos, and the shredded Oaxaca and Chihuahua cheeses. Pour the warm beer or broth over the top.
4. Cover and cook on LOW for 2 hours, until the cheeses are fully melted and bubbling around the edges. Stir gently halfway through to help the cheese melt evenly.
5. Spoon the hot queso fundido onto warm flour tortillas or tortilla chips. Top with diced avocado, a drizzle of Mexican crema, fresh cilantro, and a squeeze of lime.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

6 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.