Blackstone Nachos

4 from 1 vote

Amazing nachos on the Blackstone! Taco meat, black beans, cheese all layered on tortilla chips for an easy appetizer or main dish on your outdoor griddle.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: Blackstone Nachos

Servings:

Calories: 813kcal

Author: Julie Evink

Equipment

Blackstone Griddle

Ingredients

1 Tablespoon olive oil
½ cup chopped onion
1 pound ground beef
1 ounce taco seasoning (1 package)
⅓ cup salsa
2 Tablespoons water
15 ounces black beans drained and rinsed
12 ounces tortilla chips thick and sturdy
1 ½ cups grated cheddar cheese
1 ½ cups grated Monterey Jack cheese

Toppings

Diced Roma Tomatoes
Sour cream or Mexican Crema
Diced red onions
Chopped cilantro
Sliced Jalapenos
Sliced Black Olives
Cubed Avocado

Instructions

Preheat the Blackstone over medium heat.
Spread the olive oil out onto the griddle.
Once the griddle is hot, add the ground beef and chopped onions to the griddle. Cook and break up the ground beef until it’s no longer pink and broken into small pieces. Separate the meat from the grease when cooking. Push the excess grease off the griddle into the grease trap.
Sprinkle the top of the ground beef and onions with the taco seasoning and salsa. Add the water to the mixture and stir to combine all the ingredients.
Spread the tortilla chips onto a baking sheet. Top the tortillas with half the cheese, ground beef mixture, beans and then the remaining shredded cheese .
Place the baking sheet on the Blackstone grill, cover it and let it sit for 10-15 minutes until the cheese is melted.
Then top the nachos with your favorite toppings.
Serve warm and enjoy!

Notes

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. After that, they won’t reheat well and will be quite soggy. To reheat, place the nachos onto a baking sheet and into a hot oven. Bake until the meat is warm and the chips have crisped up.

Nutrition