Traeger Cast Iron Nachos Are A Game Day Classic

Who is ready for Game Day?  Well if you are, these Traeger Cast Iron Nachos are just what you need to deliver a surefire hit!  This recipe delivers the perfect mix of crispy, cheesy, and savory goodness in every bite. These stick to your ribs nachos deliver a satisfying feast that’s perfect for sharing, but crushing these in a cast iron on your Traeger will elevate this classic to a whole new level of deliciousness.

And with my Traeger Timberline XL I’m able to reheat the pulled beef made with my Traeger Chuck Roast recipe, as well as infuse some wood fired flavor to the green peppers, onion, and corn.  Then to top it all off the steady heat melts the cheese to perfection, while still adding a bit more of that delicious smoke flavor.

If you like this Traeger recipe, you’ve got to check out the rest of my Traeger recipes right here!

Why should you try this recipe

• Smoky Flavor Twist: My Traeger infuses layers of smokiness to elevate normal nachos into extraordinary nachos, enhancing the savory pulled beef, adding flavor to the veggies and finishing off the melted cheese with wood fired deliciousness.
• Easy and Shareable: I love using a cast iron to cook and serve these nachos because it makes cleanup a breeze while keeping everything hot and ready to eat.
• Versatile Ingredients: This recipe allows for endless variations, flip out the meat, make it vegetarian, or even vegan.  This is a go-to for using up any leftovers or pantry staples.

Ingredients for Traeger Cast Iron Nachos

• 1/3 bag Tortilla Chips: These chips are the base of these nachos, providing that crispy, salty crunch. Opt for sturdy chips that hold up well under the toppings.
• 2 cups Pulled Beef:  Seasoned with Smoked Q Rock’s Salt-Free Taco Spice, this pulled beef adds a tender, flavorful protein to the nachos. You can use leftover pulled beef or make it fresh, just follow my Traeger Chuck Roast recipe.
• 1 whole Diced Green Pepper: These add a fresh, slightly sweet crunch that balances the richness of the cheese and beef.
• 1 small Diced Onion: The onion brings a sharpness, again complementing the beef and blending perfectly with the smoky flavors.
• 1 ear Corn:  My favorite was to add a touch of sweetness and texture to round out the vegetables. I like fresh, but frozen works in a pinch.
• 1/8 cup Canned Black Beans:  These provide a hearty, creamy element, adding both protein and flavor.
• 1/8 cup Canned Mild Green Chilis: For a mild heat that enhances the overall taste without overwhelming the other ingredients.
• 1 cup Mexican 4 Cheese Blend (Grated): A mix of cheeses like cheddar, Monterey Jack, Asadero, and Queso Quesadilla that melts beautifully and offers a unique blend of flavors.

Instructions for making Traeger Cast Iron Nachos

1. Preheat your Traeger:  To get started I set my Traeger Timberline XL to 225°F with Super Smoke on.

2. Smoke the beef & veggies:  Putting your left over pulled beef (or your favorite protein) into an aluminum pan, I also used some fat separated pulled beef juice to help rehydrate.  I then added some Smoked Q Rock’s Salt Free Taco seasoning to the pulled beef before also cutting the green peppers and onion in half and seasoning with the Salt Free Taco.  Lastly, I placed all this onto the smoker along with a cooked ear of corn to get some smoke flavor infused into the ingredients. 

3. Prepare the Cast Iron Skillet: With all the ingredients ready I begin by placing a layer of tortilla chips in the bottom of the cast iron skillet.  Here I want to make sure the chips are spread out to cover the entire base.

4. Layer the Ingredients: With the base of chips in the cast iron, I evenly spread a layer of pulled beef, then diced green pepper, onion, corn, black beans, and mild green chilis over the tortilla chips.

5. Add Cheese: And here is where the magic happens, as I generously sprinkle some Mexican 4 Cheese Blend over the top of the nachs. Here I want to make sure to cover all the chips and ingredients so it melts evenly.

6. Cook on the Traeger: To get these nachos ready I cranked the Traeger Timberline XL up to 350ºF before placing the cast iron skillet on the grill and closing the lid before smoking for 20 minutes, allowing the smoke to infuse into the ingredients and the cheese to melt completely.

7. Serve: And that is it!  Once the cheese is melted I remove from the smoker and let cool for a couple of minutes. Here you can either serve the nachos straight from the skillet, or garnish with sour cream, salsa, or guacamole.

Variations and Substitutions:

Alternate Rubs:  Two of my favorite Mexican seasonings are Grande Gringo from Killer Hogs and Meatchillada from Hard Core Carnivore.  Swap these out for Rock’s Salt Free Taco to keep with a similar flavor profile.

Substitution or variation:  Swap out the pulled beef for some pulled pork or pulled chicken. Swap out the pulled beef for pulled pork or shredded chicken to mix up the flavor profile.

Tips and tricks for making this Traeger Cast Iron Nachos

Add a Drizzle of Queso:  For an extra indulgent touch, consider drizzling warm queso over the nachos just before serving. This will add a creamy and savory element to the dish, elevating the flavors and providing a delicious finishing touch.

Layer Strategically:  Layer the bottom of the cast iron with a generous portion of your favorite tortilla chips. Then, add a mixture of toppings then top it off with a generous amount of shredded cheese to create a delicious and satisfying dish.  To point here is layers, that is what makes nachos next level!

Smoke the Veggies:  To enhance the natural taste profiles of the green pepper, onion, and corn in the nachos, it’s essential to put them on the smoker to infuse a smoky flavor before preparing them and finally incorporating them into your nacho layers.