BBQ Beef Nachos (Printable)

Tortilla chips topped with smoky BBQ beef, melted 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 Steps:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Heat a large skillet over medium heat. Add ground beef and onion, cooking until beef is browned and onion softens, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Add garlic, smoked paprika, salt, and pepper to the skillet and cook for 1 minute. Stir in barbecue sauce and simmer for 3 to 4 minutes until slightly thickened.
04 - Spread tortilla chips evenly across a large baking sheet or ovenproof platter.
05 - Distribute barbecue beef mixture evenly over chips. Top with cheddar and Monterey Jack cheeses.
06 - Bake 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 - Transfer to serving platter and serve immediately.

# Expert Suggestions:

01 -
  • It turns a pound of ground beef into something that feeds a crowd and feels like you tried way harder than you did.
  • The smoky barbecue flavor makes these nachos taste like summer even when it's freezing outside.
  • Everything melts together in the oven so every chip gets its fair share of toppings.
  • You can prep the beef ahead and just assemble and bake when people arrive.
02 -
  • Don't skip draining the beef, too much grease will make the chips soggy and the whole plate will slide apart.
  • Use a rimmed baking sheet or the cheese will drip onto your oven floor and smoke up your kitchen.
  • Add the fresh toppings only after baking or they'll wilt, cook, and lose all their crunch and brightness.
  • Serve these immediately because nachos wait for no one, they turn sad and soggy within fifteen minutes.
03 -
  • Toast your tortilla chips in the oven for three minutes before adding toppings if they've been open a while, it brings back their crunch.
  • Use two kinds of cheese because one will melt creamy and the other will add flavor, and together they create that perfect nacho pull.
  • Always add the cold toppings after baking so you get that amazing hot and cold contrast in every bite.
  • If you want extra smoky flavor, add a pinch of chipotle powder to the beef along with the smoked paprika.
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