Grilled Nachos ~ loaded with spicy ground beef, black beans, bell peppers, onions and blanketed in gooey melted cheese. This delicious, easy grill recipe makes the ideal appetizer or meal.

Pretty much anything can be cooked on a grill. Grilled Pizza is still one of my favorites, but these Grilled Nachos may have taken over.

This recipe is ideal for summer entertaining, simple weeknight meals or even camping! Plus it’s simple to customize so you only end up with the flavors you like. Any way you top them, these cheesy, crunchy Grilled Nachos should be at the top of your “Recipes to Try” list.

Grilled Nachos are surprisingly simple to make and taste even better than the ones baked in the oven. The chips crisp up perfectly and get a nice golden golden without burning. Plus you don’t have to heat up the house using the oven during warm weather.

What’s in Grilled Nachos?

  • bell pepper (any color)
  • onion
  • sharp Cheddar cheese grated
  • Monterey Jack cheese grated
  • ground beef
  • packaged taco seasoning
  • water
  • black beans rinsed and drained
  • tortilla chips
  • shallow disposable aluminum pan (approx. 9×13)

How to make grilled nachos:

NOTE: as always, if you have time I recommend grating your own cheese. It melts more smoothly than prepackaged cheese because it doesn’t contain preservatives to keep it from clumping. That said, if you don’t have time or already have bagged cheese at home, but all means use it.

Assembly:

Chop the bell peppers and onions, grate the cheese and assemble all the toppings you’re planning to use on your nacho.

Add the ground beef to a skillet over medium heat and cook until the meat is browned then add the bell peppers, onions, taco seasoning and water. NOTE: if there’s excess grease in the skillet, drain it before adding the peppers, onions and seasoning.

Cook 2-3 minutes or until the peppers are beginning to soften but still have some crisp to them then fold in the drained/rinsed black beans. Cook 1 more minute or until the beans are warm. 

Preheat the grill to medium (approx. 375°) then arrange the chips in a single layer on the pan. Evenly distribute half of the cheese over the chips then top with the meat mixture and finish with the remaining cheese.

Grilling:

Transfer the foil pan to the grill then cover and grill until 8-10 minutes or until the cheese is melted. All grills heat differently so be sure to monitor the nachos so the chips don’t burn. If necessary, turn one of the burners off and move the pan to indirect heat.

Once the cheese is melted and the chips lightly brown on the edges, carefully remove the pan to a wooden cutting board then top with whatever you like on a nacho. Serve with sour cream and guacamole on the side then eat right away.

TIP: I like to squeeze a wedge of lime over the top of the nachos when they’re finished cooking. The citrus brightens and elevates the flavors.

What are the best TOPPINGS for Nachos?

overhead of grilled nachos with side of salsa

Like pizza, nacho toppings are a personal thing. As you can see, mine is loaded! Here are a few suggestions:

  • guacamole
  • sliced avocado
  • sour cream (or plain Greek yogurt)
  • diced raw onions
  • diced tomatoes
  • fresh cilantro
  • salsa
  • pickled jalapeno slices
  • mild pepper rings
  • fresh squeezed lime juice

Tips for the best grilled nachos:

  1. Start with good quality, thicker type tortilla chips.
  2. Spread enough chips for the base layer so you don’t lose any of the delicious toppings.
  3. Drain excess grease from the meat so your chips stay crisp and don’t get soggy.
  4. Layer half of the cheese over the chips. This makes a ‘glue’ for the other toppings and will also prevent soggy nachos. 
  5. Add cold toppings like tomatoes, cilantro, guacamole and sour cream after grilling either on top of the nachos or on the side.
  6. If you’re entertaining prep all the ingredients ahead of time so all you have to do is layer up the nacho, pop it on the grill and you have easy, impressive party food!

How do I customize this recipe?

Simple!

  1. Leave the meat out and go vegetarian, ramping up veggies.
  2. Add cooked chicken for a classic chicken nacho.
  3. Use ground turkey instead of beef.
  4. Top with cooked chicken and barbecue sauce for a BBQ Chicken nacho.
  5. Add leftover pulled pork and barbecue sauce.

Enjoy!

pinterest pin for grilled nachos

If you tried this Grilled Nachos recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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overhead view of loaded grilled nachos

Grilled Nachos

 Spicy Grilled Nachos loaded with seasoned ground beef, black beans, bell peppers, onions and blanketed in plenty of gooey melted cheese. This delicious, easy grill recipe makes the ideal appetizer or meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Grilling
Servings 4
Calories

Equipment

  • disposable aluminum pan (shallow approx. 9x13)

Ingredients
  

  • 1 large bell pepper any color
  • 1 small onion diced
  • 1 1/2 cups sharp Cheddar cheese grated
  • 1 1/2 cups Monterey Jack cheese grated
  • 1/2 pound ground beef
  • 1 1/2 tablespoons taco seasoning
  • 2 tablespoons water
  • 15 ounce can black beans drained and rinsed
  • 1 bag tortilla chips

Instructions
 

  • Chop the bell peppers and onions, grate the cheese and assemble all the toppings you’re planning to use on your nacho (see body of post for suggested toppings).
  • Add the ground beef to a skillet over medium heat and cook until the meat is browned then add the bell peppers, onions, taco seasoning and water. NOTE: if there’s excess grease from the meat, drain it before adding the peppers, onions and seasoning.
  • Cook 2-3 minutes or until the peppers are beginning to soften but still have some crisp to them then fold in the drained/rinsed black beans. Cook 1 more minute or until the beans are warm. 
  • Preheat the grill to medium (approx. 375°) then arrange the chips in a single layer on the disposable aluminum pan. Evenly distribute half of the cheese over the chips then top with the meat mixture and finish with the remaining cheese.
  • Transfer the foil pan to the grill then cover and grill 8-10 minutes or until the cheese is melted. NOTE: grills heat differently monitor the nachos so the chips don’t get too brown. If necessary, turn a burner off and move the pan to indirect heat. 
  • Once the cheese is melted and the chips lightly brown on the edges, carefully remove the pan to a wooden cutting board then add your favorite toppings and eat right away.
Keyword nachos, grilled nachos, camping nachos, camping recipes
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