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Bacon Cheeseburger Nachos
Recipes
Bacon Cheeseburger Nachos
12 servings
45 minutes total

Ingredients

  • 3 medium yellow onions
  • 4 slices steakhouse bacon
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 lb ground chuck
  • 1 teaspoon garlic powder
  • Aluminum foil
  • 1 (9 oz) bag tortilla chips
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared mustard
  • 4 dill pickle spears
  • 16 oz shredded sharp cheddar cheese
  • 8 oz bag lettuce shreds
    1 cup diced fresh tomatoes

Steps

    1. Slice onions thinly (3 cups). Chop bacon (wash hands). Place bacon in large sauté pan on medium. Cook and stir 5–6 minutes until browned and crisp. Remove bacon with slotted spoon, leaving drippings in pan; drain bacon on paper towel–lined plate.
    2. Add onions,½ teaspoon salt, and ½ teaspoon pepper to sauté pan with bacon drippings. Cook 10–12 minutes, stirring occasionally, until browned. Stir in Worcestershire sauce and remove pan from heat.
    3. Preheat second large sauté pan on medium-high 2–3 minutes Place oil in pan; add beef, garlic powder, and remaining 1 teaspoon salt and ½ teaspoon pepper. Brown 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F.
    4. Meanwhile, preheat oven to 400°F. Line baking sheet with foil; spread tortilla chips on baking sheet. Combine mayonnaise, ketchup, and mustard in small bowl; whisk until blended. Chop pickles.
    5. Top tortilla chips evenly with 3 cups cheese, then beef and onions. Bake 5 minutes or until cheese is melted.
    6. Place lettuce in medium bowl, add ⅓ cup mayonnaise mixture, and toss to coat. Top nachos evenly with lettuce mixture, tomatoes, pickles, bacon and remaining 1 cup cheese. Drizzle with remaining mayonnaise mixture. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per 1⁄12 recipe serving: Calories 460, Total Fat 34g, Sat Fat 12g, Trans Fat 0g, Chol 70mg, Sodium 840mg, Total Carb 22g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 0%, Calc 25%, Iron 6%, Potassium 4%