BBQ Beef Nachos (Print View)

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

# Ingredient List:

→ 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)

# Directions:

01 - Set oven temperature to 400 degrees Fahrenheit.
02 - Heat large skillet over medium heat. Add ground beef and chopped onion, cooking until beef is browned and onion is softened, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Add minced garlic, smoked paprika, salt, and pepper to skillet. Cook for 1 minute. Stir in barbecue sauce and simmer for 3 to 4 minutes until mixture thickens slightly.
04 - Spread tortilla chips evenly across large baking sheet or ovenproof platter.
05 - Distribute barbecue beef mixture evenly over chips. Top 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 immediately top with sour cream, pickled jalapeños, diced red onion, tomatoes, cilantro, and avocado if desired.
08 - Transfer to serving platter and serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in under 40 minutes, so you can go from hungry to fed without the wait.
  • The barbecue sauce gives the beef a sweet tang that balances perfectly with the salty crunch of the chips.
  • You can pile on as many toppings as you want and customize it for picky eaters or spice lovers.
02 -
  • Don't use flimsy chips or they'll turn into mush under the weight of the toppings, thick restaurant style chips are your best friend here.
  • Drain the beef well after browning or the nachos will sit in a pool of grease and lose their crunch.
  • Add the fresh toppings only after baking, putting them on before turns tomatoes into wet blobs and cilantro into wilted confetti.
03 -
  • Grate your own cheese instead of buying pre shredded, it melts smoother and tastes fresher without the anti caking agents.
  • Warm your barbecue sauce slightly before mixing it with the beef so it coats everything evenly and heats through faster.
  • If you want extra crispy edges, broil the nachos for the last minute of baking, but watch them like a hawk so they don't burn.
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