BBQ Beef Nachos (Print)

Crispy chips topped with smoky barbecue beef, melted cheese, jalapeños, and fresh toppings for game day.

# Components:

→ 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 - 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 softened, 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 desired.
08 - Serve immediately while cheese remains warm and toppings are fresh.

# Expert Advice:

01 -
  • It comes together faster than delivery would arrive, yet tastes like you actually tried.
  • Everyone fights over the last chip because the smoky beef and melty cheese combo is basically addictive.
  • You can customize toppings based on what's hiding in your fridge without breaking the whole thing.
02 -
  • Don't skip draining the beef fat or your nachos turn into a greasy situation that makes your hands sad.
  • The cheese-to-chip ratio matters; go too heavy and bottom chips collapse, too light and you're just eating flavored corn.
  • Add cold toppings only after the nachos come out of the oven, or they'll melt into the cheese and lose their textural punch.
03 -
  • Use an ovenproof platter instead of a baking sheet if you want to bring nachos straight to the table looking fancy instead of transferring them.
  • If your barbecue sauce is already pretty thick, use slightly less than a full cup so the beef doesn't end up gluey when baked.
  • Toast your tortilla chips in the oven for 3 minutes before topping if they've been sitting in a bag for a while—it wakes them up and keeps them crisper longer.
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