Appetizers & Snacks, Kid-Friendly, Side Dishes

Smoked Tri Tip Nachos

  • Prep 10 mins
  • Preheat 10 mins
  • Total 1h 32 mins
  • Easy
  • Serves 8

Who doesn’t love a good nacho?? These smoked tri tip nachos are the perfect appetizer for your next sports night!


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 pounds tri tip beef
  • kosher salt, as desired
  • ground black pepper, as desired
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, shredded
  • 2 jalapenos, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, as desired for garnish
  • lime wedges, as desired for garnish
  • Step 1

    Season the tri tip on all sides with salt and pepper.

  • Step 2

    To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

  • Step 3

    While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

  • Step 4

    Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

  • Step 5

    When cooking is complete, remove tri tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

  • Step 6

    When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri tip from grill to a cutting board to rest.

  • Step 7

    Slice the tri tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri tip. Repeat this until all the tri tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

  • Step 8

    Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeno slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.