Blackstone Nachos are the ultimate shareable summer dish. Crunchy, meaty, and dripping with delicious cheese, every bite is loaded with an incredible blend of savory flavors that are made better by the magic of your Blackstone griddle. This budget-friendly recipe comes together in practically no time at all, and saves you the hassles associated with cooking nachos from scratch on your skillet. Plus, the Blackstone allows you to build the entire tray of nachos right on the griddle for maximum efficiency as well as beautifully toasted tortilla chips and an irresistible cheese melt.
Perfect for feeding a large crowd, Blackstone nachos are a delicious option for family get-togethers and game days alike. Plus, because nachos include such a versatile composition, you don’t even need to worry about side dishes when serving them up. Instead, focus on a wide variety of delicious toppings that your family will love loading up on their plates for the perfectly customized nacho experience.
The key to making this recipe go smoothly is preparing the toppings ahead of time. Washing and cutting produce beforehand will make all the difference. It can even be taken care of a day ahead. This will allow for better enjoyment of the cooking process and help you avoid any hurdles when building your delicious Blackstone nachos.
Why you should try this recipe
- Perfect for parties: Blackstone nachos are a delicious option to whip up for different occasions. Whether you’re hosting a summer barbecue, celebrating a birthday, or tailgating a big game on the weekend, this recipe is perfect. It makes it easy to serve a large crowd quickly and satisfy a variety of eating styles.
- Customizable: One of the best parts about Blackstone nachos is how easily you can customize each serving. It makes catering to different preferences much easier and won’t require you to make multiple dishes. Aside from toppings, you can switch up the protein to keep this dish fresh and exciting every time you make it.
- Budget Friendly: This dish is a budget-friendly meal option especially when it comes to hosting a party. Protein can be one of the most expensive parts of a barbecue. Using a recipe that incorporates the protein as a background element, instead of the star allows for more budget flexibility and brings down the cost overall.
Ingredients in Blackstone Nachos
- 2 tablespoons olive oil: Adding a drizzle of olive oil will prevent the beef from sticking to the Blackstone and help encourage browning.
- 1 pound ground beef: Ground beef is an easy choice for Blackstone nachos and tastes great loaded up with bold toppings. Feel free to swap it for any protein you prefer.
- 1 (1-ounce) packet taco seasoning: Premade taco seasoning is an excellent shortcut that helps keep this recipe quick and easy. Look for seasoning packets that have spices and herbs listed in the ingredients first rather than fillers for the best flavor. Alternatively, you can use a homemade blend.
- 1/2 cup chopped white onion: Onion adds a caramelized sweetness that gives the nachos a greater depth of flavor.
- 1 (14.5-ounce) bag Party Size Tortilla Chips: This recipe makes about 8 servings, so you’ll need a lot of tortilla chips. Feel free to half the recipe for smaller batches. I used white corn tortilla chips, but you can swap them out for yellow corn or blue corn tortilla chips based on your preferences. Thicker tortilla chips can withstand the heat of the Blackstone easier, so keep that in mind to make sure yours don’t burn.
- 1 cup salsa con queso: To get the best-tasting nachos on the Blackstone, liquid nacho cheese, or queso, is non-negotiable. While shredded cheese will melt, to get those classic game-day style nachos, you’ll also need pourable cheese. There are lots of different brands and styles (white vs. salsa con queso, spicy, mild, etc) so be sure to choose one that you really enjoy or provide a variety for your guests.
- 1 cup Mexican-style shredded cheese: In addition to the liquid cheese, this recipe is leveled up by the addition of shredded cheese. It adds a more dimensional flavor and creates the classic gooeyness that everyone loves.
Optional toppings:
- 1/4 cup guacamole: This delicious blend of avocado and spices adds another fresh and traditional element to the nachos.
- 1/2 cup salsa: Salsa is a fundamental ingredient for Mexican-style recipes. There are so many amazing varieties to choose from, so feel free to get creative!
- 1/4 cup sliced pickled jalapenos: Jalapenos add a bit of spice to kick up the flavors. They also add another crunchy element that makes this dish even more enjoyable.
- 2 green onions, sliced: To add even more fresh flavor along with an earthy, onion taste, you won’t want to skip the green onions.
- 1/4 cup sour cream: Sour cream cools down the spice in this recipe and helps balance the flavors throughout.
Instructions for making Blackstone Nachos
1. Cover a baking sheet with aluminum foil and spread the chips across in a single layer. Set aside. Preheat the Blackstone to low heat. A good place to start is around the third heat level from the bottom. You can adjust after a few minutes if you feel like your nachos could benefit from a higher temperature but don’t exceed the fifth level or you’ll run the risk of burning the chips.
2. Pour the olive oil onto the griddle. Then, add the ground beef and use the sharp end of your spatula to break it into pieces, just as you would when cooking it in a skillet. Continue browning the ground beef for 7-10 minutes until no pink remains.
3. Once fully cooked, push the beef to the side and sprinkle it with taco seasoning. Add the onions to the griddle and allow them to soften and turn light brown.
4. Mix the taco seasoning into the beef until well incorporated. Use the spatula to turn the onions allowing them to brown evenly.
6. Once the onions have softened, mix them into the ground beef. Allow it to cook for 2-3 minutes. Then, remove the beef mixture and place it into a clean bowl.
7. Scrape away any pieces of food then place the tray of chips directly onto the griddle.
8. Top the chips with scoops of meat, generous spoonfuls of queso, and shredded cheese to your liking. Close the lid and allow the cheese to melt and chips to warm for 8-10 minutes. When done, the shredded cheese should have a gooey consistency.
9. Use a spatula to scoop servings onto plates or nacho baskets. Serve warm with toppings as desired.
Variations and Substitutions
- Swap the meat: Feel free to use diced chicken or sliced steak instead of ground beef. You can also add a can of drained beans to the ground beef to create more servings.
- Make it spicy: If you’re a fan of extra heat, use a spicy variety of taco seasoning in this recipe. You can also add spicy salsa and toppings such as pickled jalapenos to kick up the flavor even more.
- Swap the taco seasoning: Instead of traditional taco seasoning, swap it for a dry rub and make barbecue nachos. This is a great option for shredded pork or chicken thighs. Add a drizzle of barbecue sauce while cooking the meat for added flavor.
Tips and Tricks for Making Blackstone Nachos
- Use a sectioned serving platter for toppings: Serve up the nachos with a variety of toppings for everyone to pile up their plate. Diced tomatoes and avocado, shredded lettuce, sliced jalapenos, chopped red onion, and black olives make an excellent assortment. For finishing sauces, salsa or picante sauce and sour cream are the classic go-to options. Make the topping platters before you begin cooking and keep them chilled in the refrigerator to avoid last-minute washing and chopping after the meat is ready.
- Adjust the heat as needed: Browning ground beef on the Blackstone is very simple, but it could take practice when it comes to regulating the heat. As always, it’s best to start low and increase as needed to avoid burning.
- Layer the nachos for flavor in every bite: Layering the meat and cheese throughout the chips will ensure less dry chips and more flavor throughout each individual serving.
Related Recipes
Blackstone Nachos
Equipment
- 1 Blackstone Griddle
Ingredients
- 2 tbsp olive oil
- 1 pound 80/20 ground beef
- 1 packet taco seasoning
- 1/2 white onion, chopped
- 1 14.5-ounce bag tortilla chips
- 1 cup salsa con queso , or nacho cheese of choice
- 1 cup shredded Mexican-style cheese
- 1/2 cup salsa, optional
- 1/4 cup sour cream, optional
- 1/4 cup guacamole
- 1/4 cup sliced pickled jalapenos , optional
- 2 green onions, sliced, optional
Instructions
- Cover a baking sheet with aluminum foil and spread the chips across in a single layer. Set aside. Preheat the Blackstone to low heat. A good place to start is around the third heat level from the bottom. You can adjust after a few minutes if you feel like your nachos could benefit from a higher temperature but don't exceed the fifth level or you'll run the risk of burning the chips.
- Pour the olive oil onto the griddle. Then, add the ground beef and use the sharp end of your spatula to break it into pieces, just as you would when cooking it in a skillet. Continue browning the ground beef for 7-10 minutes until no pink remains.
- Once fully cooked, push the beef to the side and sprinkle it with taco seasoning. Add the onions to the griddle and allow them to soften and turn light brown.
- Mix the taco seasoning into the beef until well incorporated. Use the spatula to turn the onions allowing them to brown evenly.
- Once the onions have softened, mix them into the ground beef. Allow it to cook for 2-3 minutes. Then, remove the beef mixture and place it into a clean bowl.
- Scrape away any pieces of food then place the tray of chips directly onto the griddle.
- Top the chips with scoops of meat, generous spoonfuls of queso, and shredded cheese to your liking. Close the lid and allow the cheese to melt and chips to warm for 8-10 minutes. When done, the shredded cheese should have a gooey consistency.
- Use a spatula to scoop servings onto plates or nacho baskets. Serve warm salsa, sour cream, guacamole, jalapenos and green onions as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine has 10 different heat settings, how high do you cook the chips?