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Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!
Father’s Day is coming up. Can you believe it? We love to get outdoors & grill something delicious. This year I wanted to think outside the box & grill something we would typically create in the oven like these Smoked BBQ Bacon Nachos. My friends, smoking the nachos gives them a delicous depth of flavor – you absolutely MUST make some.
Sheet Pan Nachos
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Now I know what you’re thinking. Bacon on nachos? YES- 1 MILLION times yes! We like to blend flavors in our house. So we take things like a bbq pulled pork & a delicious smoked bacon & pair them with Mexican flavors like black beans, nacho cheese & salsa. It really is a flavor pairing made in heaven.
The first thing, start with an AWESOME bacon like this Wright® Brand Naturally Smoked Hickory Bacon. I’m crazy for bacon! In fact, we all are around here. Which is why we enjoy it not only several times a week, but as you can imagine, we add it to just about everything.
We like Wright Brand Naturally Smoked Hickory Bacon because it has a high quality & premium taste. It is THICK-CUT, which ensures the perfect bacon experience. Don’t skimp on your bacon- this is hand-selected & hand-trimmed & is 100% wood smoked over hickory chips for 8 hours. It is absolutely divine!
You can purchase Wright Brand Naturally Smoked Hickory Bacon at Walmart & save $1.50 with this offer.
Smoked BBQ Bacon Nachos
Start with a nice large sheet pan. I decided that since it was going on the grill I would use our deep-dish pizza pan. Then we loaded these salty tortilla chips with creamy nacho cheese, drained & rinsed black beans, stringy mozzarella cheese, bbq sauce smothered pulled pork, Wright Brand Bacon, sliced olives, sliced jalapenos, creamy sour cream & diced purple onions.
Now, I like to cook my bacon in the oven. I typically do this early in the morning before the heat of the day sets in. This way I have some nice straight strips for all my cooking later on. If you want to know how to do that- check out my Oven Cooked Bacon Recipe.
Now- the key here is to not COOK the nachos over the flame. We brought our grill up to 350 degrees. Then we turned it off & placed the prepared nachos inside. So layer up your nachos. It is good to do a shallow layer of chips & add all your toppings. Then add another layer of chips & pile it on again. This way you can get more of the toppings & you don’t have all the chips in the middle at the bottom that are missing ingredients.
Once the nachos are prepared, we covered the pan with foil & placed it on the hot grill & closed the lid for about 25 minutes. Then we took the foil off & closed the lid again for another 10 minutes to get that top browned. You can also really pile on the cheese to make it extra gooey. The best part about nachos is that they are completely custom to your preferences.
Right before serving we squeezed half a lime over the top to really make those flavors pop. WOW – what a pairing. It was absolutely incredible.
This is the PERFECT way to feed dad on Father’s Day- that is for sure.
Smoked BBQ Bacon Nachos
- 1 bag large bag salted tortilla chips
- 24 oz nacho cheese 2 jars
- 4 cups mozzarella cheese
- 1 can black beans drained & rinsed
- 3 cups bbq pulled pork leftovers work great for this
- 1 pack
- 1 pack Wright Brand Naturally Smoked Hickory Bacon cooked
- 1 cup salsa
- 1/4 purple onion diced
- 1/4 cup sliced olives
- 2 jalapenos sliced
- 1/4 cup sour cream
- 1/2 lime squeezed
- Preheat your grill up to 350 degrees
- Start with a nice large sheet pan.
- Spread out tortilla chips to cover the bottom.
- Top with nacho cheese, black beans, mozzarella cheese, pulled pork,
- Wright Brand Bacon, sliced olives, sliced jalapenos, & diced purple onions.
- Then add another layer of chips & pile it on again.
- Turn off the grill before adding your pan. You don't want direct flame - just the heat & smokiness.
- Covered the pan with foil & placed it on the hot grill & closed the lid for about 25 minutes.
- Remove foil & close the lid again for another 10 minutes to get that top browned.
- Squeeze lime over the top &drizzle with sour cream. Enjoy!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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