Smoky BBQ Beef Nachos (Printer Version)

Tortilla chips topped with smoky barbecue beef, melted cheese, jalapeños, and fresh garnishes 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 Prepare:

01 - Preheat oven 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 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 barbecue beef mixture evenly over chips. Sprinkle with cheddar and Monterey Jack cheeses.
06 - Bake in 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 is warm and melted.

# Expert Suggestions:

01 -
  • Everything cooks in under an hour, so you can pull off something impressive without spending all day in the kitchen.
  • The smoky barbecue beef gives classic nachos a flavor boost that feels both familiar and exciting.
  • You can prep the beef ahead and just assemble when company arrives, making hosting feel effortless.
  • Leftovers reheat beautifully, and the toppings let everyone build their perfect bite.
02 -
  • Don't skip draining the beef, excess grease will make the chips soggy and the toppings slide off.
  • Use a baking sheet with a rim or the juices will spill and smoke up your oven.
  • Add the sour cream and fresh toppings after baking, not before, or they'll wilt and lose their brightness.
  • If you're feeding a crowd, make two smaller pans instead of one giant pile so everyone gets crispy chips.
03 -
  • Layer chips and beef in two stages if you're feeding a crowd, so every chip gets some topping and nobody fights over the good pieces.
  • A drizzle of extra barbecue sauce over the top right before serving adds shine and an extra punch of flavor.
  • Toast your tortilla chips lightly in the oven for a few minutes before assembling if they've gone stale, it brings them back to life.
  • Use a pizza cutter to portion out servings if you've made a big sheet pan, it keeps the toppings from sliding everywhere.
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