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Cowboy Nachos: Sheet pan nachos topped with ground meat, melted cheese, barbecue sauce, sour cream, sliced jalapeños, and chopped cilantro, with salt and pepper shakers in the background.

Cowboy Nachos

I make Cowboy Nachos when I need a party appetizer that feeds a crowd without stress. The gooey cheese covers seasoned beef, creamy queso, and tangy BBQ sauce, while crispy fried onions add crunch against the soft, rich layers. The smoky spices make them way more interesting than plain loaded nachos. I make these for Super Bowl Sunday, game day gatherings, patriotic holidays, backyard BBQs, and summer cookouts because everyone loves the hearty, cowboy-style Tex-Mex flavors. They're perfect for potlucks, casual parties, and snacking. They stay best when eaten fresh, but you can prep the beef ahead and store it in the fridge for up to 3 days.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: Cowboy Nachos
Servings: 4
Calories: 683kcal
Author: Mandy Applegate

Ingredients

  • 1 pound ground beef
  • ½ cup diced white onion
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • 1 (9-ounce) bag corn tortilla chips
  • 1 cup jarred queso
  • 1 cup shredded taco blend cheese
  • ½ cup BBQ sauce
  • ¼ cup crispy fried onions
  • 1 jalapeño diced
  • ¼ cup sour cream
  • Fresh cilantro
  • 2 tablespoons water (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  • In a skillet over medium-high heat, cook the ground beef and diced onion until browned, about 7–10 minutes. Drain any excess grease.
    1 pound ground beef, ½ cup diced white onion
  • Stir in the garlic powder, onion powder, salt, pepper, paprika, and cumin. If the mixture looks too dry, stir in 2 tablespoons of water to help blend the seasonings. Set aside.
    1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 1 teaspoon cumin, 2 tablespoons water
  • Spread the tortilla chips evenly on the prepared baking sheet. Drizzle with queso, then top with the seasoned beef. Sprinkle with shredded cheese and drizzle with BBQ sauce.
    1 (9-ounce) bag corn tortilla chips, 1 cup jarred queso, 1 cup shredded taco blend cheese, ½ cup BBQ sauce
  • Bake uncovered for 8–10 minutes, or until the cheese is fully melted and bubbly.
  • Remove from the oven. Top with crispy fried onions, diced jalapeños, a dollop of sour cream, and fresh chopped cilantro.
    ¼ cup crispy fried onions, 1 jalapeño, ¼ cup sour cream, Fresh cilantro
  • Serve immediately while hot!

Notes

  • Prep your toppings first: Slice jalapeños thin on a cutting board and keep pico de gallo, Tabasco sauce, and other toppings ready in small bowls so you can top the nachos quickly once they come out of the oven.
  • Add beef broth instead of water: A bit of beef broth helps the seasonings blend into the meat and adds extra savory depth compared to plain water.
  • Try adding beans or fresh tomatoes: Swap in a layer of pinto beans under the beef, or add diced tomatoes alongside the pico de gallo for extra texture and freshness. This will make the nachos slightly different from the traditional cowboy style.
  • Don't overcrowd the pan: Spread the chips in a single layer so every chip gets toppings and the cheese melts evenly without steaming.
  • Switch to broil for crispy cheese: Turn your oven to broil for the last 1-2 minutes if you want the cheddar cheese or taco blend on top to get golden and slightly bubbly, but watch closely so it doesn't burn.
  • Store components separately: If you have leftovers, keep the beef and toppings in the fridge in separate containers so you can build fresh nachos with new chips later.

Nutrition

Calories: 683kcal | Carbohydrates: 27g | Protein: 34g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1975mg | Potassium: 643mg | Fiber: 1g | Sugar: 18g | Vitamin A: 933IU | Vitamin C: 3mg | Calcium: 459mg | Iron: 3mg
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