Grilled Beef Nachos

By Cap'n Ron
Updated: January 04, 2012
Prep time: 20 Min Cook time: 40 Min Total time: 60 Min Yield: 4 - 6 servings

These Grilled Nachos were terrific. They took oven baked nachos (something I really love, especially if they're spicy) to a whole new level. The flavor of the grill adds a whole new dimension. Now, I'll have to try Smoking them.

1 1/2 Pounds Lean Chopped Beef, I used ground round
1 Medium Onion, chopped
5 Large Jalapeno Chile Peppers, sliced
1/4 Cup Butt Kickin' Blacken, Original Recipe
1 Teaspoon Coarse Kosher Salt, to taste
1 Tablespoon Ground Cumin, to taste, optional
6 Ounces Pig Swarm Bbq Sauce, Fiery Hot, Or your favorite
1 Large Bag Nachos
2 Pounds Nacho Cheese, 2 parts cheddar to 1 part mozzarella
5 Large Jalapeno Chile Peppers, sliced
Vegetable Oil, as needed

1.    Get all of your ingredients together.

2.    Heat a 3 quart pot to high, add a tablespoon, or so, or vegetable oil, then the ground beef. Be sure to cook on high, stirring and breaking it up until it's 3/4 cooked.

Ron's Note:
If you cook the meat at too low a temperature, it'll release it's moisture and simmer, instead of brown. Best to do this at a high temp.

3.    While the beef is cooking, you've got time to chop the jalapenos and onions.

4.    Add them to the pot, along with the blacken, salt, and cumin, if you're using it.

5.    Stir it all up, then add the bbq sauce. Use enough BBQ Sauce to make the mixture wet. The meat should not be swimming in the sauce.

Let this simmer at a low temperature for about 15 minutes to let the flavors blend.

6.    Stir it all up, then add the bbq sauce. Use enough BBQ Sauce to make the mixture wet. The meat should not be swimming in the sauce.

Let this simmer at a low temperature for about 15 minutes to let the flavors blend.

7.    Lay the nachos on the pan, and ladle the chili over the top. I had a little too much chili made so I mad a little one also.

8.    Add the cheese and more sliced jalapenos.

9.    Now for the fun stuff. Start the grill. Either place the coals on one side, or light only one burner.

When the grill is good and hot, place the sheet pan of nachos right on the grill, but away from the heat. Close the lid, and let it be for 10 - 15 minutes. Now the grill is acting like an oven besides providing that grilled flavor.

10.    When the cheese is nice and gooey, slide the nachos onto a platter for serving and eating. This is another reason to use parchment paper. The nachos will slide right off.

Turn on your favorite game, open up a Sammy or 6, ad enjoy!

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