BBQ Beef Nachos (Printable)

Loaded tortilla chips with smoky barbecue beef, melted cheese, and fresh toppings for game day celebrations.

# 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 fully preheat.
02 - Heat large skillet over medium heat. Add ground beef and chopped onion, cooking until beef is browned and onion softens, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Add minced garlic, smoked paprika, salt, and pepper to skillet. Cook for 1 minute while stirring. Pour in barbecue sauce and simmer for 3 to 4 minutes until mixture thickens slightly.
04 - Distribute tortilla chips evenly across large baking sheet or ovenproof platter.
05 - Spoon barbecue beef mixture uniformly over chips. Top with shredded cheddar and Monterey Jack cheeses.
06 - Place in preheated oven for 8 to 10 minutes until cheese melts and bubbles.
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 Advice:

01 -
  • The smoky barbecue beef adds a deeper, richer flavor than standard seasoned ground meat, and it clings to every chip.
  • You can prep the beef ahead and just assemble and bake when guests arrive, making it stress-free for game day.
  • The mix of cheddar and Monterey Jack melts into a gooey, stretchy layer that holds everything together.
  • Toppings stay fresh and crunchy because you add them after baking, so no soggy nachos.
02 -
  • Don't overbake the nachos or the chips will turn bitter and brittle, pull them as soon as the cheese melts.
  • If your barbecue sauce is very sweet, add a splash of vinegar or a squeeze of lime to the beef for balance.
  • Layer the chips loosely, packing them tight traps steam and makes them soggy.
  • Use a rimmed baking sheet to catch any drips and make cleanup easier.
03 -
  • Shred your own cheese from a block, it melts smoother and tastes richer than the pre-shredded kind.
  • Let the beef cool for a minute before spooning it on the chips so it doesn't steam and soften them.
  • Use a wide spatula to scoop portions, it helps keep the layers intact instead of chips scattering everywhere.
  • If you like extra crispy edges, bake the nachos on the top oven rack for the last two minutes.
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