Smoky BBQ Beef Nachos (Print Version)

Tortilla chips piled with smoky BBQ beef, melted cheese, and zesty toppings for game day perfection.

# What You'll 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 Make It:

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 soft, 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 barbecue beef mixture evenly over chips. Sprinkle with cheddar and Monterey Jack cheeses
06 - Bake in preheated oven for 8 to 10 minutes 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

# Additional Tips::

01 -
  • The barbecue sauce gives the beef a tangy sweetness that makes every bite feel like summer even in the middle of winter.
  • You can prep the beef ahead and just assemble and bake when guests arrive, which saved me more than once.
  • It's endlessly customizable so picky eaters and adventurous ones both walk away happy.
  • The combination of melted cheese and smoky meat on crispy chips is the kind of comfort that makes you forget your troubles for a moment.
02 -
  • Use thick, sturdy chips or the bottom layer will turn into mush under the weight of the beef and cheese, and nobody wants that.
  • Don't skip draining the beef if it's really greasy, or your nachos will taste heavy and leave an oily sheen on your fingers.
  • Add the fresh toppings only after baking, because warm tomatoes and wilted cilantro lose their brightness and crunch.
  • If you're doubling the recipe, use two baking sheets instead of piling everything high, or the middle chips won't get enough heat.
03 -
  • Warm your barbecue sauce slightly before mixing it with the beef so it spreads more easily and coats every piece.
  • Layer half the cheese under the beef and half on top so you get melty pockets of cheese throughout the nachos, not just on the surface.
  • Use a slotted spoon to add the beef so you leave behind excess liquid that could make your chips soggy.
  • If you're making these for a party, prep the beef a day ahead and reheat it gently before assembling, it saves you precious time when guests arrive.
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