BBQ Beef Nachos (Printable Version)

Crispy chips piled with smoky BBQ beef, melty cheese, jalapeños, and fresh toppings for game day.

# 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 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.
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, 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. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can pull this together between the pregame show and kickoff.
  • The barbecue beef adds a smoky twist that makes regular nachos feel boring by comparison.
  • You can pile on as many toppings as you want without worrying about structure, it all works.
  • Leftovers reheat surprisingly well, though they rarely make it to the next day.
02 -
  • If you skip draining the beef, the nachos can end up sitting in a puddle of grease, which makes the chips soggy and unappetizing.
  • Adding the fresh toppings after baking keeps them crisp and bright instead of wilted and sad.
  • Don't walk away during the bake, cheese can go from perfectly melted to burnt in less than two minutes.
03 -
  • Build your nachos in two layers if you're feeding a crowd, chips, beef, cheese, then repeat, so every bite is loaded.
  • Use a cast iron skillet instead of a baking sheet for a crispier bottom layer and a fun presentation straight from oven to table.
  • Prep the barbecue beef up to two days ahead and store it in the fridge, then just assemble and bake when guests arrive.
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