BBQ Beef Nachos (Printable View)

Crispy chips piled with smoky barbecue beef, melty cheese, and fresh toppings for ultimate game day enjoyment.

# 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 soft, 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.
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 using.
08 - Serve immediately.

# Expert Tips:

01 -
  • The smoky barbecue beef turns basic nachos into something people actually remember and ask you to make again.
  • Everything comes together in under an hour, so you can pull this off even when guests text that theyre already on their way.
  • The mix of creamy, tangy, crunchy, and smoky hits every craving at once without feeling complicated.
02 -
  • Don't overbake or the chips turn bitter and brittle, pull them the second the cheese melts through.
  • If you skip draining the beef, the grease soaks into the chips and turns them limp, it takes ten seconds and saves the whole dish.
  • Add toppings after baking, not before, or the cilantro wilts and the sour cream melts into a sad puddle.
03 -
  • Layer half the cheese under the beef and half on top so every bite has melted cheese holding it together, not just sitting on the surface.
  • Toast the chips in the oven for two minutes before topping them if they've been open for a while, it brings back the crunch and prevents sogginess.
  • Keep a little barbecue sauce on the side for drizzling over the finished nachos, some people love an extra hit of that smoky sweetness.
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