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.
- 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
Smoke or barbecue a whole Tri-Tip. (I smoke the night before)
Line a cookie sheet with tortilla chips.
Cover tortilla chips with a can of black beans.
Slice and cut into cubes about 2 pounds of Tr-Tip. Place on top of black beans.
Cover chips, beans, and Tri-Tip with about 1.75 cups of shredded cheddar cheese.
Pre-heat smoker of oven to 350 degrees.
Place cookie sheet in smoker or oven for ten minutes.
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.
Remove and top with guacamole, sour cream, and cilantro.