BBQ Beef Nachos (Printable Version)

Crispy chips loaded with smoky barbecue beef, melted cheese, jalapeños, and classic toppings.

# 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 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 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 using.
08 - Serve immediately.

# Expert Advice:

01 -
  • It turns plain tortilla chips into a meal so satisfying no one will ask where the pizza is.
  • The barbecue beef adds a smoky sweetness that regular seasoned meat just can't match.
  • You can prep the beef ahead and assemble everything in minutes when guests arrive.
  • Even picky eaters who claim they don't like nachos will hover around this tray until it's gone.
02 -
  • Don't skip draining the beef or you'll end up with a greasy puddle under your nachos that soaks the chips.
  • Use thick, restaurant-style tortilla chips because thin ones will collapse under the weight of the toppings.
  • Add the fresh toppings only after baking or the tomatoes will turn watery and the cilantro will wilt into nothing.
03 -
  • Layer half the cheese under the beef and half on top so every chip gets covered and nothing slides off in one greasy clump.
  • If your baking sheet isn't big enough, use two smaller ones and rotate them halfway through baking for even melting.
  • Toast the chips in the oven for a minute before adding toppings if they've been open for a while, it brings back their crunch.
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