BBQ Bacon Cheeseburger Sheet Pan Nachos

Varies °F

20-25 minutes


1 pound of ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. garlic powder

1 tsp. onion powder

1 C. + 1/4 C. Head Country Bar-B-Q Sauce (your favorite flavor), divided

1 Tbsp. Worcestershire

1 yellow onion, sliced

1 Tbsp. olive oil

6 pieces of bacon, cooked and crumbled

1 bag of tortilla chips

3 scallions, the green part only, sliced thinly

1 jalapeno, sliced

1 C. mild cheddar cheese, shredded*

1 C. white cheddar, shredded*


*For maximum cheese flavor and the best melt, shred your own cheese.


Step 1. Preheat oven to broil. 


Step 2. Caramelize the onions: Saute onions on medium low in 1 Tbsp. of olive oil until they become soft and turn a caramel color, about 20-25 minutes. Stir occasionally.


Step 3. Brown the ground beef. Season with salt, pepper, garlic powder, and onion powder. Drain excess fat. Stir in 1 C. of Head Country Bar-B-Q Sauce and 1 Tbsp. of worcestershire.


Step 4. Nacho Assembly: Spread a layer of chips in a sheet pan. Top with 1/2 the BBQ ground beef. Layer with 1/2 of the caramelized onions over the top, followed by 1/2 of the crumbled bacon. Sprinkle with 1/2 C. mild cheddar cheese and 1/2 C. white cheddar cheese. Continue to create layers of chips and toppings. 


Step 5. Place nachos under the broiler for 4 minutes. Set a timer and stay close by—you don’t want to burn the nachos.


Step 6. Drizzle nachos with the remaining 1/4 C. of Head Country Bar-B-Q sauce. Serve with scallions and jalapenos. Enjoy! 


PRO TIP: Try these toppings layered with waffle fries in place of tortilla chips.