The Ultimate Grilled Loaded Nachos for Game Day
Crispy tortilla chips, seasoned beef, black beans, jalapeños and plenty of melted cheese make these grilled loaded nachos an easy crowd-pleaser for game day, Labor Day weekend or a backyard get-together.
Instead of heating up the kitchen, we're taking the whole tray outside and putting it right on the grill. Closing the lid surrounds the nachos with heat, melts the cheese and warms everything together.
The secret is building the nachos in layers instead of dumping everything on top. That means more loaded bites and fewer lonely chips hiding underneath.
Loaded nachos fresh off the grill and ready for a squeeze of lime.
Grilled Loaded Nachos Ingredients
- 1 large bag sturdy restaurant-style tortilla chips
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/3 cup water
- 1 can black beans, drained and rinsed
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded Monterey Jack cheese
- 1 fresh jalapeño, thinly sliced
- 1/2 cup diced red onion
- 1 cup pico de gallo
- 1 avocado, diced
- 1/3 cup sliced black olives, optional
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 fresh limes, cut into wedges
How to Make Loaded Nachos on the Grill
You'll need a large grill-safe pan, cast-iron skillet or heavy disposable aluminum pan.
Preheat the Grill
Preheat the grill to approximately 400°F. Set up an area for indirect or moderate heat so the cheese has time to melt without scorching the chips on the bottom.
Cook the Seasoned Beef
Brown the ground beef in a skillet on the grill or stovetop. Drain excess grease, then stir in the taco seasoning and approximately 1/3 cup of water. Continue cooking until the beef is well coated and most of the liquid has evaporated.
Build the First Layer
Spread approximately half of the tortilla chips across the bottom of your grill-safe pan. Top them with half of the seasoned beef, black beans, red onion, sliced jalapeños and shredded cheese.
Load Them Up Again
Add the remaining tortilla chips and repeat with the rest of the beef, beans, onion, jalapeños and cheese. Make sure cheese is distributed throughout the tray instead of only across the very top.
Grill the Nachos
Place the pan over the indirect or moderate-heat area of the grill and close the lid. Cook for approximately 8–12 minutes, checking periodically, until the cheese is completely melted and the toppings are hot.
Add the Fresh Toppings
Carefully remove the nachos from the grill. Add the pico de gallo, diced avocado, sliced black olives, sour cream and fresh cilantro. Keeping these ingredients off the grill helps them stay fresh and bright.
Throw on the Limes
Finish the tray with plenty of fresh lime wedges. Squeeze a couple of wedges directly over the loaded nachos while they're still hot, then throw the remaining wedges around the tray so everyone can add more lime to their portion.
Serve Them Hot
Bring the whole tray to the table while the cheese is still hot and melted. Grilled loaded nachos are meant to be shared, so put them in the middle and let everyone dig in.
Finish the Nachos With Fresh Lime
Once the nachos come off the grill, squeeze a couple of fresh lime wedges across the entire tray. The acidity cuts through the seasoned beef and melted cheese while brightening the jalapeños, avocado, pico de gallo and cilantro. Then toss a few extra lime wedges around the nachos for anyone who wants another squeeze.
Game Day Got Your Grill a Little Messy?
A weekend of burgers, wings, steaks and everything else coming off the grill can leave plenty of grease and cooking residue behind. Pro Grill provides professional BBQ cleaning that goes far beyond brushing the cooking grates.
Tips for Better Grilled Nachos
A few small choices make a big difference once you start loading up the tray.
Thin chips can become soggy or break under all those toppings. Sturdy restaurant-style tortilla chips hold up much better.
Freshly shredded cheddar and Monterey Jack melt nicely and give the nachos plenty of gooey cheese throughout the tray.
Layering the chips means the ones underneath actually get beef, beans and cheese instead of leaving all the toppings on top.
Pico de gallo, avocado, cilantro, sour cream and lime should go on after the nachos come off the grill.
The goal is melted cheese and hot, crisp chips. If the bottom starts cooking too quickly, move the pan to a cooler section of the grill.
These are best right off the grill while the cheese is melted, the toppings are warm and the chips still have their crunch.
Four More Ways to Make Grilled Loaded Nachos
Once you know the basic method, the same grilled nachos can be customized with whatever sounds good for your game day crowd.
Don't Forget About the Grill
If the nachos are only one part of a weekend filled with burgers, steaks, chicken or wings, the grill may be doing a lot of work. Grease and cooking residue can accumulate beneath the cooking surface where a quick pass with a grill brush doesn't reach.
Learn more about professional BBQ maintenance or see what's included with Pro Grill's professional BBQ cleaning services .
Fire Up the Grill and Make Some Nachos
Crispy chips, seasoned beef, black beans, melted cheese, jalapeños, fresh toppings and that final squeeze of lime. These grilled loaded nachos are exactly the kind of easy backyard recipe made for game day with family and friends.
