BBQ Beef Nachos (Printable)

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

# 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 temperature 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 minced 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 cheddar and Monterey Jack cheeses uniformly across the surface.
06 - Bake in preheated oven 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 vessel and serve immediately while cheese remains warm.

# Expert Tips:

01 -
  • The smoky barbecue beef adds serious flavor without needing a grill or hours of slow cooking.
  • Everything comes together in under 40 minutes, so you can pull this off between innings or during halftime.
  • The mix of melted cheddar and Monterey Jack creates the kind of cheese pull that makes people reach for their phones.
  • Toppings like sour cream, jalapeños, and avocado let everyone customize their perfect bite.
02 -
  • Do not skip draining the beef, excess fat will pool under the chips and make them soggy instead of crispy.
  • Use a rimmed baking sheet to catch any drips, or your oven will smoke and your nachos will taste like regret.
  • Add the fresh toppings only after baking, or they will wilt and lose their crunch.
  • If you are doubling the recipe, use two pans instead of piling everything high, or the bottom layer will steam instead of crisp.
03 -
  • Toast the chips in the oven for 2 minutes before adding toppings to give them extra crunch and help them hold up under the weight.
  • Mix a little of the barbecue sauce directly into the cheese for pockets of tangy flavor in every bite.
  • Use a cast iron skillet instead of a baking sheet for crispier edges and a more dramatic presentation.
  • If you are feeding a crowd, set up a nacho bar with the beef, cheese, and toppings in separate bowls so people can build their own.
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