Tri-Tip is my personal favorite cut of meat to smoke. Luckily everyone in my family loves eating it too! Since this is the case I always buy my Tri-Tip at Costco in the two pack. I smoke both Tri-Tips because one usually isn’t enough for everyone at my house.
I usually will have at least a few pounds of Tri-Tip leftover after dinner, which is fine with me because I like saving the leftovers for these delicious Tri-Tip Nachos. This recipe is also great with chicken or no meat at all. Smoking the meat is my favorite, but if you don’t own a smoker you can also barbecue on a gas or charcoal grill.
Your family will love this quick and easy take on nachos. You can easily personalize the recipe to suit the taste of your family.
Tri-Tip Nachos
Ingredients
- 2 lbs. Smoked Tri-Tip see my Smoked Tri-Tip recipe
- 15 oz black beans
- 1 bag tortilla chips
- 2 cups cheddar cheese shredded
- 3 roma tomatoes chopped
- 3 jalapeños chopped
- 1/2 red onion chopped
- 2 oz black olives sliced
- 1 cup guacamole see my guacamole recipe
- 1 cup sour cream
- 1/2 lime sliced
- 1/4 cup cilantro finely chopped
Instructions
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Smoke or barbecue a whole Tri-Tip. (I smoke the night before)
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Line a cookie sheet with tortilla chips.
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Cover tortilla chips with a can of black beans.
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Slice and cut into cubes about 2 pounds of Tr-Tip. Place on top of black beans.
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Cover chips, beans, and Tri-Tip with about 1.75 cups of shredded cheddar cheese.
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Pre-heat smoker of oven to 350 degrees.
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Place cookie sheet in smoker or oven for ten minutes.
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Remove and add Roma tomatoes, red onions, jalapeño, and black olives. Cover with the remaining 1/4 cup shredded cheddar cheese. Place back in smoker or oven for about three minutes.
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Remove and top with guacamole, sour cream, and cilantro.