BBQ Beef Nachos (Print Version)

Loaded tortilla chips with smoky barbecue beef, melted cheese, and zesty toppings for game day.

# Components:

→ Beef

01 - 1 lb 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 oz 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)

# Directions:

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 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 using.
08 - Serve immediately.

# Expert Advice:

01 -
  • It's ready in under 40 minutes, which means you can make it while people are still arriving instead of stressing in the kitchen.
  • The smoky barbecue beef takes something simple and makes it taste like you've been cooking all afternoon.
  • Everything comes together on one sheet, so cleanup is genuinely painless.
02 -
  • Don't skip draining the beef fat because extra grease will make the chips soggy and your nachos will feel heavy instead of fun and shareable.
  • The moment the cheese comes out of the oven is the moment you add all your toppings, not before, because cold toppings on hot cheese is what keeps everything from turning into mush.
03 -
  • Use a meat thermometer if you want to be precise, but honestly if the beef is browned and the onion is soft, you're there and the exact temperature doesn't matter for this dish.
  • Keep your toppings cold and ready in separate bowls before the nachos come out of the oven so assembly is just a quick scatter and serve situation.
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