BBQ Beef Nachos (Printable)

Crispy chips piled with smoky barbecue beef, melted cheese, jalapeños, and fresh toppings 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 Steps:

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 soft, about 6 to 8 minutes. Drain excess fat if needed.
03 - Add 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 the barbecue beef mixture evenly over the chips. Sprinkle with cheddar and Monterey Jack cheeses.
06 - Bake in the 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.
08 - Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than most delivery orders and tastes a hundred times better.
  • The smoky barbecue beef gives you all the flavor of slow-cooked brisket without the wait.
  • Every bite hits different because the toppings stay cool and crisp against the warm, melty base.
  • You can double the batch without doubling the effort, which makes feeding a crowd feel effortless.
02 -
  • Don't skip draining the beef, excess grease will make your chips go limp faster than you can say halftime.
  • Use a baking sheet with a rim, otherwise cheese and beef will slide right off the edge and onto your oven floor.
  • Let the barbecue sauce simmer long enough to thicken, or it'll pool under the chips and turn them soggy.
  • Add the cold toppings after baking, not before, so they stay fresh and crunchy against the warm base.
03 -
  • Layer your nachos in two stages, chips and cheese, then more chips and cheese, so every level gets covered instead of just the top.
  • Toast your tortilla chips in the oven for 3 minutes before adding toppings if they've been sitting open for a while, it brings back their crunch.
  • Use a mix of mild and sharp cheddar for more complexity, or throw in a little pepper jack if you want a kick without adding extra toppings.
  • Dice your avocado at the last possible second and toss it with a little lime juice to keep it from browning.
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