Are you wondering how to make THE best nachos? Well, you should grill them on a Pit Boss of course. These grilled nachos use cooked ground beef and restaurant style toppings, but you’re free to use whatever toppings you like to make it your own. The key is to grill them on a Pit Boss with wood pellets to unlock the natural wood flavors which will infuse those aromas into the meat and melted cheese. Serve before the big game and enjoy!
1 Tsp Pit Boss Sweet Rib Rub
Cheddar Cheese, Shredded
Green Bell Pepper, Diced
Red Onion, Diced
1 Large Bag
Texas Mesquite BBQ Sauce
Cast Iron Pan
Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 350°F.
While you're waiting, empty a large bag of nacho chips evenly onto a cast iron pan. Start loading up with toppings - cooked ground beef, red onion, red pepper, cheese, green onions. These are just the toppings we had on hand, so feel free to add anything you like! Make sure you do a couple layers of chips so everyone gets a good serving of nachos. And don't be skimpy with the cheese - lay it on heavy!
Place your loaded nachos on the grill and let the hot smoke melt your toppings into one cheesy creation. Heat at 350°F for 10 minutes or until the cheese has fully melted. Remove and serve with sour-cream and salsa.