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Nacho Cheese Beer Bread is the ultimate game day snack. Loaded with flavor and ridiculously good!

Nacho Cheese Beer Bread

Hi Everyone – Jack here. Why would I make a Nacho Cheese Beer Bread?

Why NOT?

Truth be known, I made this recipe a number of months back when we were all going a little stir-crazy in the house, as our state was under lock-down. I was looking for a way to pass some time; to use up some ingredients we had on hand; plus – I guess I was feeling extra creative.


Nacho Cheese Beer Bread

How do you make it?

This quick bread is savory, zesty, cheesy, and full of flavor thanks to sharp white cheddar cheese, Monterey jack cheese, taco seasoning, nacho cheese Doritos – which we crushed into crumbs, plus cilantro, jalapeno peppers, and scallions. The batter in this bread gets flavor, body and a moist texture from beer, as well as pureed chili beans! (I know, it sounds a little crazy, but trust me – this works. Adding beans to baked goods for moisture and body is not a new concept!)

Pour your Nacho Cheese Beer Bread batter into two loaf pans, then sprinkle more cheese on top. Finally, place sliced jalapeno peppers on top as garnish, as well as an extra kick of zesty flavor.

Bake for about 35 minutes – and you are ready to serve!


Nacho Cheese Beer Bread

How do you serve it?

This easy and delicious Nacho Cheese Beer Bread would be a great menu item for a game day party – warm out of the oven (or toasted) and slathered with cream cheese, or served alongside some Slow Cooker Mexican Pulled Pork, Oven-Baked Country-Style Ribs, or Slow Cooker Barbecue Beef Brisket. Enjoy!

Nacho Cheese Beer Bread

You may enjoy these other jalapeno-infused recipes:

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Nacho Cheese Beer Bread

Nacho Cheese Beer Bread

  • Author: A Family Feast
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 2 loaves
  • Category: bread
  • Method: baking
  • Cuisine: Tex-Mex


Vegetable shortening to grease two loaf pans

4 cups self-rising flour

2 tablespoons baking powder

3 tablespoons granulated sugar

1 1-ounce packet taco seasoning

1 cup sharp white shredded cheddar cheese, divided

1 cup shredded Monterey jack cheese, divided

1 8-ounce bag Doritos (I used nacho cheese flavor)

¼ cup cilantro leaves

2 tablespoons jalapeno, chopped

4 scallion stalks, whites and greens

1 8.6-ounce can Bush’s chili beans (I used Southern Pit BBQ flavor)

1 12-ounce bottle beer

¼ cup water

10 jalapeno slices, to top the bread

Cream cheese, for serving


Grease two standard size 8 ½ X 4 ½ inch loaf pans with vegetable shortening or butter. Set aside.

Preheat oven to 350 degrees F.

In a large bowl, mix flour, baking powder, sugar and taco seasoning.

Pull out two tablespoons from each of the shredded cheese to use to top the bread and pour the rest into the flour mixture and toss to coat the cheese. You should have ¼ cup total of cheese reserved for bread tops.

Place the Doritos in a food processor and run the mixer until the Doritos are into crumbs, about a minute or less. Add to the flour mix and toss to combine.

Place the cilantro, chopped jalapeno and scallions in the food processor and pulse to chop fine.

Pour in the Bush’s beans (including liquid) and pulse again to chop the beans into pieces but do not puree.

Pour this into the flour mixture along with the beer and water and mix to combine. The mixture will be thick.

Divide the batter between the two prepared loaf pans and smooth the top surfaces as smooth as possible then sprinkle the mixed cheese on each.

Place five jalapeno slices over each loaf then bake for 35 minutes or until a tooth pick inserted into the center comes out clean. Start checking at the 30-minute mark.

Cool in the pans for five minutes, then run a knife along the edges and invert each onto a cooling rack face up to cool completely.

Can be eaten warm or room temperature and with cream cheese if desired.

Keywords: Nacho Cheese Beer Bread



Nacho Cheese Beer Bread

Nacho Cheese Beer Bread

Nacho Cheese Beer Bread

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  • Mike wrote:

    What temp do you bake it on?

    • Jack wrote:


      Big oops on my part. I updated the recipe to bake at 350 degrees F.

      Thanks for catching.

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