Bacon Cheeseburger Nachos
These Bacon Cheeseburger Nachos are all the things we love about bacon cheeseburgers but piled on top of crunchy tortilla chips instead. It’s decadent and I can’t wait for you to try it. If there was ever a perfect game day recipe, I think this is it. It’s delicious, easy to make and a crowd pleaser. Plus, it reinvents a classic, which is what I’m all about.
This is one of my favorite recipes I’ve made this year, and if you make anything…this one is it! If you’re a fan of my cheeseburger spin-off recipes, you’ll love these nachos. These are perfect right now, when we need comfort food more than ever!
Bacon Cheeseburger Nachos
Looking for the ultimate game day appetizer? These Bacon Cheeseburger Nachos are delicious, easy and a real crowd pleaser everyone will love!
Servings: 8
Equipment
- Skillet
- Saucepan
- Mixing bowl
Ingredients
Meat Mixture:
- 6 slices bacon diced
- 1 ½ pounds lean ground beef
- ½ teaspoon Kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or paprika
- 1 teaspoon prepared mustard
- 1 teaspoon ketchup
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups whole milk
- ½ teaspoon Kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon cayenne pepper
- 1 ½ cups shredded Cheddar cheese
- 4 slices American cheese
Special sauce:
- ½ cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon ketchup
- 1 tablespoon sweet or dill pickle relish
- 1 teaspoon vinegar
- pinch of cayenne
- Kosher salt and coarse ground black pepper
Toppings:
- 6 cups tortilla chips
- 1 ½ cups shredded lettuce
- 1 to mato diced
- ¼ cup sliced pickles
- 2 tablespoons diced white onion
- 1 tablespoon sesame seeds
Instructions
- Set a large skillet over medium-high heat. Add the bacon and cook, stirring often, until golden brown and crispy, about 5 to 8 minutes. Use a slotted spoon to drain the bacon and transfer to a plate lined with paper towels, set aside. Discard all but 1 tablespoon of bacon fat and return to the heat. Add the beef and cook, breaking up with a wooden spoon, until browned and no longer pink. Season with salt, pepper, garlic, onion, and cayenne. Stir in the cooked bacon, mustard and ketchup. Reduce heat to low to keep warm.
- To make the cheese sauce, set a medium saucepan over moderate heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened. Season with salt, pepper, mustard powder, garlic, onion and cayenne. Reduce heat to low and stir in the cheeses until smooth and melted through.
- To make the special sauce, in a medium bowl, stir together the mayo, mustard, ketchup, relish, vinegar, cayenne, and a pinch of salt and pepper until well combined. Give it a taste and adjust seasoning accordingly. This can be made up to 3 days in advance and stored in the fridge until ready to use. It’s best if made earlier!
- To assemble the nachos, pile the tortilla chips onto a large platter. Spoon the cheese sauce over the chips and top with the bacon and beef mixture. Top with lettuce, tomato, pickles, onion, and sesame seeds. Finally, drizzle with the special sauce and serve immediately. Enjoy!
