BBQ Beef Nachos (Printable)

Crispy chips topped with smoky barbecue beef, melted cheese, jalapeños, and fresh toppings for game day.

# What You Need:

→ Beef

01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup barbecue sauce
05 - 1 teaspoon smoked paprika
06 - Salt and pepper to taste

→ Nachos

07 - 10 ounces sturdy tortilla chips
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese

→ Toppings

10 - 1/2 cup sour cream
11 - 1/3 cup sliced pickled jalapeños
12 - 1/2 cup diced red onion
13 - 1/2 cup diced tomatoes
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, diced (optional)

# How-To:

01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Add garlic, smoked paprika, salt, and pepper; cook for 1 additional minute. Stir in barbecue sauce and simmer for 3 to 4 minutes until slightly thickened.
04 - Spread tortilla chips evenly on a large baking sheet or ovenproof platter.
05 - Spoon the barbecue beef mixture evenly over the chips. Sprinkle with cheddar and Monterey Jack cheeses.
06 - Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted and bubbly.
07 - Remove from oven and top with sour cream, pickled jalapeños, diced red onion, tomatoes, cilantro, and avocado if desired.
08 - Serve immediately while cheese remains warm.

# Expert Hacks:

01 -
  • Everything cooks in under an hour, so you can throw it together between quarters without missing the action.
  • The smoky barbecue beef gives nachos a heartier, more satisfying flavor than plain seasoned meat ever could.
  • You can pile on as many or as few toppings as you want, making it easy to please picky eaters and adventurous snackers alike.
  • Leftovers reheat surprisingly well, though in my house theyve never actually made it to the next day.
02 -
  • Drain the beef well after browning, or the nachos will get soggy from the extra grease pooling under the chips.
  • Dont overbake them, once the cheese is melted, get them out, because tortilla chips go from crispy to burnt in about 90 seconds.
  • Add the fresh toppings only after baking, otherwise the cilantro wilts, the tomatoes turn mushy, and the sour cream melts into a weird puddle.
03 -
  • Use two types of cheese for the best melt and flavor, cheddar alone can be grainy, and Monterey Jack alone is too mild.
  • Layer half the chips, then half the beef and cheese, then repeat, so every bite has an equal chance of being perfect.
  • Let the nachos rest for a minute or two after baking so the cheese sets just enough to hold everything together when you lift a chip.
Return