Loaded Shredded BBQ Beef Nachos Recipe

Beef Nachos, layered nachos piled high with tender beef, BBQ sauce, cheese sauce, and all the fixins!

 

Beef Nachos make for a fantastic game day appetizer or even for a full meal! I took basic slow cooker chuck roast and made it into two meals, these beef nachos, and bbq beef sliders!!

It’s no secret that I LOVE bar-b-que. We have some form of it on a weekly basis, we just can’t get enough!

We even go out on the weekends looking for new places we haven’t tried before. Yes… obsessed.

So, I love being able to make some of the flavors we love at home. I do not have a smoker but slap some bbq sauce on anything and we are in business, lol.

And, we are also nacho connoisseurs. I make the best nachos.

Ask anyone who has ever had them and they will tell you the same thing. I just have a nacho gift… I’m kind of a big deal. When it comes to nachos.

So, slap our two loves together and you get this EPIC patter of goodness. Take it in my friends! Bring on the Beef Nachos.

1. Flavor-Packed Beef Mixture: The tender shredded BBQ beef mixed with spices adds a delicious depth of flavor.
2. Customizable Toppings: You can add your own personal preference of toppings, making it perfect for everyone.
3. Easy and Quick: This recipe is simple to prepare, ideal for busy weeknights or spontaneous gatherings.

• Slow cooker BBQ beef (about 2 cups)
• Unsalted butter
• Red onion, thinly sliced
• Kosher salt
• Pinto beans, drained and rinsed
• Cilantro, chopped
• All-purpose flour
• Ground cumin
• Onion powder
• Garlic powder
• Whole milk
• Sharp cheddar cheese, shredded
• Colby jack cheddar blend cheese, shredded
• Tortilla chips (thin and crispy)
• Toppings: diced tomatoes, sliced scallions, jalapeños, BBQ sauce, cilantro, ranch, etc.

Beef Mixture

• In a medium-sized pan over medium-low heat add the butter, onions, and salt. Sautee for 10 minutes until lightly browned. Add 1/4 recipe shredded bbq beef (about 2 cups), add beans, and cilantro. Mix until beef and beans and warmed. Set aside.

Cheese Sauce

• In a small pot, add the butter and melt over medium heat. Add the flour and spices, whisk until combined. Slowly add the milk, whisking constantly. Keep whisking until milk thickens, about 5 minutes. Take off the heat, add the cheese and whisk until melted. Set aside.

Nacho Assembly

• Preheat oven to 350 degrees. On a sheet tray, layer half of the chips, top with half of the meat mixture, half of the cheese sauce, and half of the shredded Colby jack cheddar cheese. Repeat to form another layer. Bake for 5-8 minutes until cheese is melted.
• Top with toppings of your choice or divide among plates and let your guests add the toppings they like.

MY NACHO SECRET:

What is my nacho secrets you might ask? The two most important things is an amazing cheese sauce, you can’t just be slapping some shredded cheese on a chip and call it a day.

The second thing in the layering of crispy chips and toppings..

Have you ever ordered nachos at a restaurant and there is this humungous pile of chips with all the stuff on them and you’re like “oh heck yea imma kill dis.” Then 10 minutes later all you are left with is a big pile of plain chips and utter disappointment?

Yea, they didn’t layer. I have only been to ONE restaurant where they layered their nachos and they are epic. But not as epic as these.

HOW TO LAYER NACHOS LIKE IT’S YOUR JOB:

• Get a big baking sheet and lay out a single layer of chips, don’t worry about being perfect here.
• Then, take half of the meat and randomly place some all over the chips. Drizzle on half of the cheese sauce and top with half of the shredded cheese.
• Repeat. This makes two amazing layers of nachos.
• Pop the whole thing in the oven to warm and melt the cheese.
• Garnish with ALL THE THINGS. More bbq sauce, diced tomatoes, cilantro, scallions, RANCH. Oh yea, ranch.
• Boom! Easy weeknight dinner. Devour, come back here and tell me I am the nacho queen and now so are you! Or king, if you’re into that.

ANY ADDITIONS?

I think nachos make a great option for taco night. Taco Tuesday, if you will!

• Add black beans or refried beans for extra protein and texture.
• Sprinkle with black olives for a salty kick.
• Drizzle with sour cream or fresh guacamole for added creaminess.
• Top with fresh pico de gallo for a burst of flavor.
• Include jalapeño peppers or hot sauce if you like a spicy kick.
• Add corn kernels for a touch of sweetness.
• Use Monterey Jack or pepper jack cheese for a different cheesy flavor.
• Garnish with green onions or extra cilantro for freshness.
• Serve with avocado slices for a creamy texture.
• Squeeze lime juice over the top for a zesty finish.

ANY SUBSTITUTIONS?

Talk about a fun weeknight meal. I seriously can’t get enough of these nachos. Five star rating from me, haha!

• Pinto beans: Substitute with black beans or omit if you prefer.
• Whole milk: Use half-and-half or evaporated milk for a creamier cheese sauce.
• Sharp cheddar cheese: Swap with Monterey Jack, pepper jack, or any shredded cheese you like.
• Cilantro: Replace with parsley or green onions if you’re not a fan of cilantro.
• Tortilla chips: Use corn tortilla chips or thin tortilla chips; just make sure they’re sturdy enough to hold the toppings.
• Unsalted butter: Salted butter works too; just reduce the added salt in the recipe.

Refrigerator

• Place any leftovers in an airtight container and store in the refrigerator for up to 2 days.
• To reheat, spread the nachos on a large baking sheet and warm them in the oven at 350°F until heated through.

Freezer

• It’s not recommended to freeze assembled nachos, as the chips will become soggy.
• However, you can freeze the beef mixture separately in a freezer-safe container for up to 3 months.

These Beef Nachos are more than just a snack—they’re a meal that brings people together. With so many ways to customize and enjoy, they’re sure to be a hit at your next game day party or family gathering. So grab your ingredients and get ready to dive into a plate of nachos that’s loaded with flavor and fun!

Tools used for this recipe:

• Slow cooker to make the bbq beef
• Small pot for the cheese sauce
• Sheet tray to cook the nachos
• Chef’s knife to slice and dice your toppings
• Cutting board to cut on, I’m obsessed with these nonslip ones.