These smoked nachos take classic game-day food to the next level with rich, smoky flavor from the Blackstone 900 Pellet Grill. Whether you use leftover smoked brisket or freshly cooked ground beef, this recipe delivers a cheesy, savory snack that’s perfect for sharing.

Ingredients

• Ground beef, brisket, pulled pork, or other smoked meat
• Blackstone Street Taco Seasoning
• Mexican blend shredded cheese
• Black beans (optional)
• Red onion, diced
• Avocado, diced (or guacamole)
• Fresh cilantro, chopped
• Salsa (optional)
• Taco Bell chipotle sauce
• Salvadorian sour cream or Mexican crema
• Tortilla chips

Instructions

1. Cook the meat
   Brown the ground beef (or heat leftover smoked meat) on the griddle.
   Season with Blackstone Street Taco Seasoning. Set aside.
2. Assemble the nachos
   Spread tortilla chips in a cast-iron pan.
   Top with cooked meat and black beans, if using.
   Sprinkle generously with shredded cheese.
3. Smoke the nachos
   Preheat the Blackstone Pellet Grill to 250°F.
   Place the pan inside and smoke until the cheese melts and chips absorb the smoky flavor.
4. Prepare the toppings
   Dice the red onion and avocado.
   Chop fresh cilantro.
5. Finish and serve
   Remove nachos from the smoker.
   Top with onion, avocado, salsa, chipotle sauce, and a drizzle of sour cream.
   Garnish with fresh cilantro and serve immediately.

Tips & Variations

• For a spicier kick, add sliced jalapeños before smoking.
• Substitute cheese with pepper jack for extra heat.
• Smoked chicken also works well in this recipe.