BBQ Beef Nachos (Printable)

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

# What You Need:

→ Beef

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup barbecue sauce
05 - 1 tsp smoked paprika
06 - Salt and pepper to taste

→ Nachos

07 - 10 oz 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:

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 the 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 using. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in less than an hour, even if your kitchen skills are rusty.
  • The smoky barbecue beef adds depth that plain seasoned meat just cant match.
  • You can prep the beef ahead and assemble right before guests arrive.
  • Leftovers reheat beautifully, though they rarely last that long.
02 -
  • Don't skip draining the beef fat, or your chips will turn soggy and limp halfway through eating.
  • Use a sturdy baking sheet or the weight of the toppings can make thinner pans warp in the oven.
  • Add fresh toppings only after baking, so they stay crisp and vibrant instead of wilting under the heat.
03 -
  • Cook the beef mixture a few hours ahead and reheat it before assembling, it saves time and lets the flavors meld even more.
  • Use two types of cheese for the best melt and flavor, cheddar alone can be too sharp and Monterey Jack alone too mild.
  • Don't overload the chips in one spot, spread the beef and cheese evenly so every bite gets a little of everything.
  • If you want extra crispy edges, broil the nachos for the last minute or two, but watch them closely so the cheese doesn't burn.
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