BBQ Beef Nachos

The smell of barbecue sauce bubbling in a skillet always reminds me of Sundays when I'd throw together something fast before the game started. One afternoon I had leftover beef and half a bag of chips that were about to go stale, so I piled everything on a sheet pan and called it nachos. My brother walked into the kitchen, took one bite, and said this was better than anything we'd ordered out. I've been making them this way ever since.

I made these for a potluck once and watched people hover around the pan like it was the only food in the room. Someone asked if I'd been to culinary school, and I laughed because all I did was brown some beef and melt cheese. But that's the magic of nachos: they feel indulgent even when they're incredibly simple. I brought an empty pan home that night.

Ingredients

• Ground beef: I use 80/20 because it has enough fat to stay juicy but not so much that you're drowning in grease.
• Onion and garlic: These build the base flavor and keep the beef from tasting one note.
• Barbecue sauce: Pick something you'd actually want to eat on its own because it's the star here.
• Smoked paprika: This is the secret to getting that deep barbecue flavor without firing up a grill.
• Tortilla chips: Go for the thickest ones you can find so they hold up under all that beef and cheese.
• Cheddar and Monterey Jack: Cheddar brings sharpness, Monterey Jack brings melt, and together they're perfect.
• Sour cream: It cools everything down and adds a little tang that balances the sweetness of the sauce.
• Pickled jalapeños: I always add more than I think I need because they cut through the richness.
• Red onion, tomatoes, cilantro, avocado: These fresh toppings make it feel like you actually tried, even if you didn't.

Instructions

Get the oven ready:

Preheat to 400°F so it's hot enough to melt the cheese fast without drying out the chips. I sometimes forget this step and regret it every time.

Brown the beef:

Cook the beef and onion in a skillet over medium heat until the beef is no longer pink and the onion softens, about 6 to 8 minutes. Drain off any excess fat unless you want a greasy pan.

Build the flavor:

Stir in garlic, smoked paprika, salt, and pepper, cooking for another minute until it smells amazing. Pour in the barbecue sauce and let it simmer for 3 to 4 minutes until it thickens just a little.

Layer the chips:

Spread your tortilla chips in a single layer on a big baking sheet or an ovenproof platter. Don't pile them too high or the ones on the bottom won't get any love.

Add beef and cheese:

Spoon the barbecue beef evenly over the chips, then scatter both cheeses on top. Try to get some on every chip if you can.

Bake until bubbly:

Slide the pan into the oven and bake for 8 to 10 minutes until the cheese is melted and starting to brown in spots. Watch it closely because it can go from perfect to burnt fast.

Pile on the toppings:

Pull it out of the oven and immediately add sour cream, jalapeños, red onion, tomatoes, cilantro, and avocado if you're using it. Serve while it's still hot.

Save Pin

The first time I served these at a party, I watched my friend's kid eat around all the toppings and go straight for the beef covered chips. He looked up at me with barbecue sauce on his chin and said these were the best nachos he'd ever had. That's when I knew I'd nailed it.

Making It Your Own

If you want more heat, swap in a spicy barbecue sauce or toss some diced fresh jalapeños into the beef while it cooks. I've also used ground turkey when I'm trying to keep things lighter, and honestly, it's just as good. For a gluten free version, just check your barbecue sauce and chip labels because most are fine but some sneak in weird additives.

What to Serve Alongside

These nachos are filling enough to be the main event, but I like putting out a bowl of guacamole or a simple corn salsa on the side. A cold beer or a lime margarita is perfect here because the acidity cuts through all that cheese and beef. If you're feeding a crowd, consider setting up a little nacho bar so people can build their own.

Storing and Reheating

Nachos are always best fresh out of the oven, but if you have leftovers, store the beef separately from the chips and toppings. You can reheat the beef in a skillet and build fresh nachos the next day. The chips won't crisp up again once they've been loaded, so don't bother trying to reheat the whole thing.

• Keep leftover beef in an airtight container in the fridge for up to three days.
• Reheat gently on the stove with a splash of water to loosen it up.
• Always use fresh chips and cheese when you rebuild them.

Save Pin

There's something about pulling a pan of nachos out of the oven that makes everyone in the house appear out of nowhere. Make these once and I promise they'll be on repeat in your house too.

Recipe FAQs

→ Can I make these nachos ahead of time?

You can prepare the barbecue beef mixture up to 2 days in advance and store it refrigerated. When ready to serve, reheat the beef, assemble the nachos on chips with cheese, and bake fresh for best results.

→ What type of barbecue sauce works best?

Any style works well—sweet and smoky Kansas City-style, tangy vinegar-based, or spicy varieties all complement the beef. Choose your favorite or match it to your preferred heat level and flavor profile.

→ How do I prevent soggy nachos?

Use sturdy, thick tortilla chips and avoid overloading any single area. Distribute the beef and cheese evenly, and add wet toppings like sour cream and tomatoes only after baking, just before serving.

→ Can I use a different type of meat?

Absolutely. Ground turkey, chicken, or pork work wonderfully as substitutes. You can also use shredded rotisserie chicken or leftover brisket mixed with barbecue sauce for a different texture.

→ What other toppings can I add?

Try black beans, corn, sliced black olives, green onions, queso fresco, or a drizzle of ranch dressing. Guacamole, pico de gallo, or a squeeze of fresh lime juice also make excellent additions.

→ How do I make these vegetarian?

Replace the ground beef with black beans, pinto beans, or a plant-based meat alternative. Season with the same spices and barbecue sauce for similar smoky flavor without the meat.