BBQ Beef Nachos (Printable Version)

Crispy chips loaded with smoky barbecue beef, melted cheese, and zesty toppings for game day perfection.

# 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 Make It:

01 - Preheat oven to 400 degrees Fahrenheit.
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 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. Spoon barbecue beef mixture evenly over chips.
05 - Sprinkle cheddar and Monterey Jack cheeses over the beef mixture.
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 warm.

# Expert Tips:

01 -
  • It tastes like a backyard cookout without firing up the grill.
  • Everything cooks in one skillet and one sheet pan, so cleanup is fast.
  • You can double the batch and still have it ready before halftime.
  • The toppings let everyone build their perfect bite.
02 -
  • Do not skip draining the beef, extra fat makes the chips soggy and the cheese greasy.
  • Use a rimmed baking sheet or the toppings will slide right off onto your oven floor.
  • Let the barbecue sauce simmer long enough to thicken, or it will pool at the bottom and turn the chips into mush.
  • Add fresh toppings only after baking, cilantro and avocado turn sad and brown under heat.
03 -
  • Use a mix of mild and sharp cheddar for more depth without overwhelming the barbecue flavor.
  • Broil the nachos for the last minute if you want the cheese to brown and bubble even more.
  • Warm your barbecue sauce slightly before mixing it with the beef, it spreads easier and coats more evenly.
  • If you like heat, stir a pinch of cayenne or chipotle powder into the beef while it simmers.
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