Loaded BBQ Ground Turkey Nachos

Game day snacks can be tricky to pull off, especially when you’re trying to please a crowd with different tastes and dietary preferences. Traditional nachos loaded with beef or pork are delicious, but they can feel pretty heavy, and let’s be honest—sometimes you want something that doesn’t leave everyone feeling totally weighed down before halftime.

That’s where these BBQ ground turkey nachos come in handy. They’re lighter than the classic version but still packed with flavor thanks to tangy BBQ sauce and crispy bacon, plus they come together in about 30 minutes from start to finish. Best part? You can prep most of the toppings ahead of time, so when friends show up, you’re not scrambling in the kitchen while everyone else is having fun.

What Kind of Ground Turkey Should I Use?

For these nachos, you’ll want to grab ground turkey that’s around 93% lean, which gives you enough fat to keep things flavorful without being greasy. You can also use 85% lean if you prefer a juicier, more indulgent nacho, though you might want to drain off some of the excess fat after browning. Ground turkey breast (99% lean) will work in a pinch, but it can turn out a bit dry, so you’ll really want to make sure you don’t overcook it. Fresh or frozen ground turkey both work fine here – just make sure to thaw frozen turkey completely in the fridge before cooking so it browns evenly in the pan.

Options for Substitutions

This nacho recipe is super forgiving and works well with whatever you have in your kitchen:

• Ground turkey: You can easily swap ground turkey for ground beef, ground chicken, or even plant-based crumbles. The cooking time stays the same, though beef might release more fat that you’ll want to drain.
• Barbecue sauce: Any style of barbecue sauce works here – sweet, smoky, spicy, or tangy. You could also use taco seasoning mixed with a bit of tomato sauce if you want to skip the BBQ flavor altogether.
• Cheddar cheese: Feel free to use monterey jack, pepper jack for some heat, or a Mexican cheese blend. Pre-shredded or block cheese both melt nicely.
• Tortilla chips: Regular, restaurant-style, or thick-cut chips all work fine. Just avoid thin chips that might get too soggy under all the toppings.
• Cole slaw: If you don’t have cole slaw, shredded lettuce or cabbage works as a fresh topping. You can also leave it off entirely and add sour cream or guacamole instead.
• Bacon: Turkey bacon or vegetarian bacon bits work as substitutes, or you can skip it completely if you want to keep things simpler.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with nachos is overloading the bottom layer while leaving the top chips bare, so make sure to distribute your ground turkey, cheese, and toppings evenly across all layers for every bite to be loaded with flavor.

Another common error is not draining the ground turkey well enough after browning, which can make your chips soggy – press the cooked turkey with paper towels to remove excess moisture before mixing in the barbecue sauce.

To keep your nachos crispy, avoid baking them for too long once the cheese melts (10 minutes is plenty), and always add fresh toppings like tomatoes and cole slaw after baking rather than before.

For extra flavor, try toasting your tortilla chips in the oven for 3-4 minutes before assembling the nachos, which creates a sturdier base that holds up better under all those toppings.

What to Serve With BBQ Ground Turkey Nachos?

These nachos are pretty much a complete meal on their own, but I love adding a few simple sides to round things out. A cool, creamy dip like sour cream or guacamole is perfect for balancing out the smoky barbecue flavors, and you can never go wrong with some salsa on the side. If you want something refreshing to cut through the richness, try serving a simple corn salad with lime juice and cilantro, or even just some extra pickled jalapeños for people who like a little heat. Since the nachos already have coleslaw on top, you’re getting that crunchy veggie element, so really all you need is something to drink – a cold beer or sweet iced tea pairs perfectly with the barbecue vibes.

Storage Instructions

Store Components: These nachos are best enjoyed fresh, but you can prep ahead by storing the cooked BBQ turkey separately in an airtight container in the fridge for up to 4 days. Keep your toppings like cheese, peppers, and tomatoes prepped and stored separately too, so everything stays crisp and ready to assemble.

Make Ahead: I love cooking the BBQ turkey mixture a day or two before game day or parties. Just reheat it on the stove when you’re ready to build your nachos. This makes entertaining so much easier since you can focus on assembling everything when guests arrive.

Leftovers: If you have leftover assembled nachos, they won’t be as crispy the next day, but the turkey mixture is great for other meals. Use it in quesadillas, over rice bowls, or stuffed in baked potatoes for an easy lunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 110-125 g
• Fat: 170-190 g
• Carbohydrates: 300-330 g

Ingredients

For the meat mixture:

• 1.5 tbsp olive oil
• 1 onion (finely diced, about 1/4-inch pieces)
• 1 lb ground turkey
• 3/4 cup BBQ sauce (I prefer Sweet Baby Ray’s for a thick consistency)
• 1/2 tsp chili powder

For the nachos:

• 16 oz tortilla chips (I use Mission strips for better structural integrity)
• 10 oz cheddar cheese (freshly shredded for smoother melting)
• 1/4 cup bacon (diced)
• 1/2 cup bell peppers (diced)

For the toppings:

• 1/2 cup tomatoes (diced)
• 1/2 cup coleslaw (drained well to prevent soggy chips)
• 1/4 cup fresh cilantro (chopped)

Step 1: Prepare All Toppings and Mise en Place

• 1 onion, finely diced
• 1/2 cup bell peppers, diced
• 1/2 cup tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup bacon, diced and cooked

Dice the onion into 1/4-inch pieces, dice the bell peppers, dice the tomatoes, and chop the fresh cilantro.

Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate and chop once cooled.

Make sure your coleslaw is well-drained to remove excess moisture, which will keep the nachos crispy.

Have all ingredients prepped and ready before you start cooking the turkey, as the assembly process moves quickly.

Preheat your oven to 350°F.

Step 2: Build the BBQ Ground Turkey Base

• 1.5 tbsp olive oil
• 1 onion, finely diced
• 1 lb ground turkey
• 3/4 cup BBQ sauce
• 1/2 tsp chili powder

Heat the olive oil in a large skillet over medium heat.

Add the diced onions and sauté for about 5 minutes until softened and fragrant.

Increase heat to medium-high, add the ground turkey, and cook for 6-8 minutes, breaking it up with a spoon as it cooks, until browned and no longer pink.

Drain off any excess fat in the pan.

Stir in the BBQ sauce and chili powder, mixing well to coat all the turkey.

Let simmer for 2-3 minutes to meld the flavors, then remove from heat.

Step 3: Layer and Bake the Nachos

• 16 oz tortilla chips
• 10 oz cheddar cheese, freshly shredded

Spread half of the tortilla chips evenly on a large baking sheet or in a 9×13 inch baking dish.

Sprinkle half of the shredded cheddar cheese over the chips.

Add the remaining tortilla chips on top, then layer with the remaining cheese.

I find this double-layering approach ensures every chip gets melted cheese coverage and prevents the bottom layer from staying dry.

Bake for 5 minutes until the cheese begins to melt.

Step 4: Add the Warm Toppings and Finish Baking

• BBQ ground turkey mixture from Step 2
• 1/4 cup cooked bacon, diced
• 1/2 cup bell peppers, diced

Remove the pan from the oven and carefully top the melted cheese with the BBQ ground turkey mixture from Step 2, spreading it evenly across the nachos.

Sprinkle the cooked bacon and diced bell peppers over the turkey.

Return to the oven and bake for another 5 minutes until the cheese is fully melted and bubbly.

Step 5: Finish with Fresh Toppings and Serve

• 1/2 cup coleslaw, well-drained
• 1/2 cup tomatoes, diced
• 1/4 cup fresh cilantro, chopped

Remove the nachos from the oven and immediately top with the drained coleslaw, diced tomatoes, and fresh cilantro.

Add these fresh elements right after baking so the warm nachos don’t wilt them too much, keeping the slaw crisp and the cilantro bright.

Serve immediately while the cheese is still melted and warm.

I recommend serving with extra BBQ sauce on the side for those who want additional flavor.

Loaded BBQ Ground Turkey Nachos

Delicious Loaded BBQ Ground Turkey Nachos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 3250 kcal

Ingredients

  

For the meat mixture::

• 1.5 tbsp olive oil
• 1 onion (finely diced, about 1/4-inch pieces)
• 1 lb ground turkey
• 3/4 cup BBQ sauce (I prefer Sweet Baby Ray's for a thick consistency)
• 1/2 tsp chili powder

For the nachos::

• 16 oz tortilla chips (I use Mission strips for better structural integrity)
• 10 oz cheddar cheese (freshly shredded for smoother melting)
• 1/4 cup bacon (diced)
• 1/2 cup bell peppers (diced)

For the toppings::

• 1/2 cup tomatoes (diced)
• 1/2 cup coleslaw (drained well to prevent soggy chips)
• 1/4 cup fresh cilantro (chopped)

Instructions

 

• Dice the onion into 1/4-inch pieces, dice the bell peppers, dice the tomatoes, and chop the fresh cilantro. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate and chop once cooled. Make sure your coleslaw is well-drained to remove excess moisture, which will keep the nachos crispy. Have all ingredients prepped and ready before you start cooking the turkey, as the assembly process moves quickly. Preheat your oven to 350°F.
• Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until softened and fragrant. Increase heat to medium-high, add the ground turkey, and cook for 6-8 minutes, breaking it up with a spoon as it cooks, until browned and no longer pink. Drain off any excess fat in the pan. Stir in the BBQ sauce and chili powder, mixing well to coat all the turkey. Let simmer for 2-3 minutes to meld the flavors, then remove from heat.
• Spread half of the tortilla chips evenly on a large baking sheet or in a 9x13 inch baking dish. Sprinkle half of the shredded cheddar cheese over the chips. Add the remaining tortilla chips on top, then layer with the remaining cheese. I find this double-layering approach ensures every chip gets melted cheese coverage and prevents the bottom layer from staying dry. Bake for 5 minutes until the cheese begins to melt.
• Remove the pan from the oven and carefully top the melted cheese with the BBQ ground turkey mixture from Step 2, spreading it evenly across the nachos. Sprinkle the cooked bacon and diced bell peppers over the turkey. Return to the oven and bake for another 5 minutes until the cheese is fully melted and bubbly.
• Remove the nachos from the oven and immediately top with the drained coleslaw, diced tomatoes, and fresh cilantro. Add these fresh elements right after baking so the warm nachos don't wilt them too much, keeping the slaw crisp and the cilantro bright. Serve immediately while the cheese is still melted and warm. I recommend serving with extra BBQ sauce on the side for those who want additional flavor.