BBQ Beef Nachos, layered nachos piled high with tender beef, cheese sauce, and all the fixins!
Course Appetizer
Cuisine Mexican
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 8servings
Calories 494kcal
Author Dana @ ThisSillyGirlsKitchen.com
Ingredients
Beef Mixture
1recipeslow cooker bbq beefwill use about 1/4 of the recipe
1 tablespoonunsalted butter
1smallred onionthinly sliced
pinchkosher salt
15.5ouncecan pinto beansdrained, rinsed
2tablespoonscilantrochopped
Cheese Sauce
1/4cupunsalted butter(4 tablespoons)
1/4cupall-purpose flour
1/2teaspoonground cumin
1/2 teaspoononion powder
1/2teaspoongarlic powder
pinchkosher salt
2cupswhole milk
1 1/2cupssharp cheddar cheeseshredded
Nacho Assembly
1cupcolby jack cheddar blend cheeseshredded
toppingsdiced tomatoes, sliced scallions, jalapeños, bbq sauce, cilantro, ranch, etc.
1bagtortilla chipsI like thin and crispy
Instructions
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.
Notes
This recipe calls for one recipe of slow cooker bbq beef. Be advised there will be beef leftover.