Smokey Barbecue Nachos

Pat Duran


This quick Italian/Mexican recipe is chuck full of sausage, onions, chili sauce, tortilla chips , cheese, olives and tomatoes. What a great combination.
Recipe from a friend in New Mexico-tweaked a little by me.

★★★★★ 1 vote
12 servings
5 Min
10 Min


1 1/2 lb
sweet italian sausage, casing removed and crumbled
1 1/2 c
onions, chopped
1 1/2 c
sweet chili sauce
11/2 tsp
chili powder
12 oz
tortilla chips
18 oz
monterey jack cheese, shredded
1 1/2 c
tomatoes, canned italian-style and diced
3/4 c
sliced pitted ripe olives
1/3 c
red wine vinegar
1 Tbsp
hickory seasoning
1 Tbsp
accent flavor enhancer
tortilla chips

How to Make Smokey Barbecue Nachos


  • 1In large skillet, over medium-hi heat, cook sausage and onion until sausage is no longer pink, stirring to break up meat. Drain off grease.
    Stir in chili sauce, vinegar,hickory seasoning, accent and chili powder. Heat to a boil; reduce heat to low. Cover; simmer for 10 minutes.
    Using non stick spray coat a 9x13-inch pan. cover bottom of pan with tortilla chips generously. Next evenlyly spread sausage mixture over chips, then the cheese,tomatoes, and olives. Bake at 425^ for 3-5 minutes or until cheese is melted. Serve right away.

Printable Recipe Card

About Smokey Barbecue Nachos

Course/Dish: Salsas, Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom