BBQ Beef Nachos (Printable)

Crispy chips piled with smoky barbecue beef, melty cheese, and classic toppings for game day perfection.

# What You 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:

01 - Set oven to 400°F and allow to fully preheat.
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 to the skillet. Cook for 1 minute while stirring continuously. Stir in barbecue sauce and simmer for 3 to 4 minutes until mixture reaches desired thickness.
04 - Spread tortilla chips evenly across a large baking sheet or ovenproof platter in a single layer.
05 - Distribute barbecue beef mixture evenly over tortilla chips. Sprinkle cheddar and Monterey Jack cheeses uniformly across the entire surface.
06 - Bake in preheated oven for 8 to 10 minutes until cheese is completely melted and bubbling.
07 - Remove from oven and immediately top with sour cream, pickled jalapeños, diced red onion, tomatoes, cilantro, and avocado if desired.
08 - Transfer to serving platter and serve immediately while cheese remains warm and melted.

# Expert Advice:

01 -
  • It tastes like a backyard barbecue but takes less than an hour from start to finish.
  • The smoky paprika in the beef adds a layer of flavor that makes people ask what your secret is.
  • You can prep the beef ahead and just assemble and bake when guests arrive.
  • Its infinitely customizable so everyone can top their portion exactly how they like it.
02 -
  • Don't skip draining the beef fat or your nachos will turn soggy and heavy.
  • Use thick restaurant style tortilla chips, the thin ones will collapse under the weight of the toppings.
  • Add toppings immediately after baking so the heat from the cheese slightly warms them but doesn't wilt the cilantro.
03 -
  • Layer half the chips, then half the beef and cheese, then repeat for better coverage and less naked chips at the bottom.
  • If your barbecue sauce is too thick, thin it with a tablespoon of water so it coats the beef evenly.
  • For extra smokiness, add a pinch of chipotle powder to the beef along with the smoked paprika.
  • Warm your sour cream slightly before drizzling so it spreads easier and looks more elegant.
Go Back