BBQ Bacon Cheeseburger Nachos
Seasoned ground beef, crisp bacon, melted cheese, and tangy BBQ sauce over sturdy tortilla chips.
Equipment
- Large skillet
- Second skillet
- rimmed sheet pan
- Parchment paper
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 6 bacon slices cooked until crisp and crumbled
- 12 oz tortilla chips thick and sturdy
- 1 cup shredded cheddar cheese from a block
- 1 cup shredded mozzarella cheese from a block
- ½ cup BBQ sauce thick and smoky
- ¼ cup ketchup
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- ½ cup diced dill pickles patted dry
- ½ cup diced red onion
- 1 cup shredded lettuce for topping
- 1 large tomato diced, for topping
- ½ cup sour cream for serving
Instructions
Cooking
- Brown the beef. Cook the beef in a skillet over medium high heat for 6 to 8 minutes, until browned and 160 degrees F. Drain the fat.
- Add the sauce. Stir in the garlic powder, BBQ sauce, ketchup, and mustard and simmer 2 to 3 minutes until the meat looks glossy.
- Crisp the bacon. Fry the bacon until crisp, about 8 to 10 minutes, then blot and crumble it.
- Layer the pan. Heat the oven to 375 degrees F. Spread the chips on a lined sheet pan, then add the beef, both cheeses, bacon, pickles, and onion.
- Bake and top. Bake 10 to 12 minutes until the cheese bubbles. Finish with lettuce, tomato, and sour cream.
Notes
Substitutions: Ground turkey works if cooked to 165 degrees F. Use pepper jack in place of mozzarella for extra heat.
Tips: Drain the beef well and pat the pickles dry so the chips stay crisp. Add lettuce, tomato, and sour cream after baking.
Storage: Refrigerate cooked beef up to 3 days in an airtight container and rebuild fresh nachos instead of storing the assembled pan.