This easy recipe is cooked entirely on a pellet smoker and features a beef chuck roast seasoned with a bold Mexican-style rub. The roast is smoked, braised, shredded, and then heaped over layered tortilla chips with plenty of cheese and classic toppings for my Smoked Shredded Beef Nachos.
Smoked Shredded Beef Nachos Recipe
Nachos are one of the best casual meals for a crowd. The key to great nachos is a flat, layered build so every chip gets plenty of cheese and topping — not a towering pile where most chips remain dry. Layering keeps each bite flavorful and makes it easy for people to customize their plate.
This dish is ideal for a family dinner because everyone can pick their toppings. Some of my family members skip cilantro, others avoid sour cream, and a few prefer just meat and cheese. Letting people assemble their own nachos makes mealtime simple and enjoyable for everyone.
If you want to serve this at a party, prepare the shredded beef in advance and set out bowls of toppings so guests can make their own plates.
See more Easy Traeger Recipes on the site for additional smoked recipe ideas.
Recipe Shopping List
You probably already have many of these items at home. For exact amounts, refer to the ingredient list in the recipe card below.
Shredded Beef
- Beef chuck roast
- Mexican-style rub (or the spice mix listed in the notes)
- Beer
- Jarred hatch green chiles
- Jalapeño salsa (mild or hot, to taste)
Nachos
- Tortilla chips (choose a sturdy brand)
- Shredded cheese (Mexican blend, Colby Jack, or cheddar)
- Black olives, sliced
- Jalapeños, sliced and seeded if desired
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro (optional)
Also good for using leftovers: shredded beef works great in tacos, enchiladas, sandwiches, and more.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Follow the full ingredient amounts and step-by-step instructions in the recipe card.
- Smoke the roast — Place the seasoned chuck roast in your pellet smoker or Traeger at about 200°F and smoke for 3–4 hours to develop a smoky crust and flavor.
- Braise the meat — Transfer the roast to a Dutch oven or braising pan, add beer, hatch chiles, and jalapeño salsa, then braise until fork-tender. This usually takes another 3–4 hours depending on roast size and temperature control.
- Shred — When the internal temperature reaches roughly 200–205°F and the roast pulls apart easily, shred with forks or meat claws and discard any excess fat.
- Build layered nachos — On a large rimmed sheet pan, put down a thin layer of chips, sprinkle cheese, add shredded beef, then repeat with more chips and cheese to create several even layers.
- Melt and finish — Heat the assembled nachos in a 350°F oven, pellet grill, or smoker until the cheese is fully melted and bubbly. Top with sour cream, salsa, guacamole, jalapeños, olives, and cilantro as desired.
Tip: prepare the shredded beef ahead and reheat on a sheet pan to streamline service at parties.
Serve This With
These nachos are hearty enough to be a main dish, but pair them with smoked salsas and side options for a full spread. Consider serving with smoked salsa verde, Mexican-style corn off the cob, or a simple green salad to balance the richness.
Recipe FAQ
Do not assemble and store nachos as a finished dish — they become soggy. Store the shredded beef separately in an airtight container in the refrigerator for up to 3–4 days or freeze for longer storage.
To reheat and serve as nachos, arrange chips on a sheet pan, top with warmed shredded beef and cheese, then bake until the cheese melts. Reheating in the oven or on a pellet grill preserves texture better than the microwave.
Yes. Any roast that shreds well will work — chuck is ideal for its flavor and fat content, but brisket or a well-marbled round roast can also be used.
Chuck Roast Uses and Variations
Chuck roast is extremely versatile. Besides shredded beef nachos, you can use this cut for pot roast, burnt ends-style snacks, stroganoff, birria tacos, enchiladas, and many other comforting dishes. Preparing a larger roast gives you leftovers for multiple meals.
Smoked Shredded Beef Nachos
Tender, smoky shredded beef layered with chips and melted cheese, finished with classic nacho toppings. Make the beef in advance for easy serving.
30 minutes
8 hours
8 hours 30 minutes
Ingredients
Shredded Beef
- 3 pounds beef chuck roast
- 4 tablespoons Mexican-style rub
- 1 bottle of beer
- 16 ounces jarred hatch chilies
- 1 can (about 7.75 oz) jalapeño salsa
Nacho goodness
- 1 large bag tortilla chips
- 6 cups shredded cheese (Mexican blend or Colby Jack)
- 1 cup sliced black olives
- 2 jalapeños, seeded and sliced (optional)
- Sour cream, salsa, guacamole, cilantro for serving
Instructions
- Rub the roast generously with the Mexican rub. Place it on the pellet grill or smoker set to 200°F.
- Smoke the roast for 3–4 hours to develop a deep, smoky flavor.
- Transfer the roast to a Dutch oven, add the beer, hatch chiles, and jalapeño salsa, and braise for 3–4 hours until fork-tender. This can be done on the grill, in an oven, or on the stovetop.
- Shred the roast, discarding any large pieces of fat or sinew.
- On a rimmed sheet pan lined with foil, add a thin layer of chips, sprinkle with cheese, add shredded beef and any extras. Repeat to build two or three even layers, finishing with a generous amount of cheese.
- Bake uncovered at 350°F in an oven or pellet grill for about 15 minutes, until cheese is melted and bubbly. Top with sour cream, salsa, guacamole, jalapeños, olives, and cilantro as desired.
Notes
If you don’t have a premade Mexican rub, mix garlic powder, salt, chipotle powder, black pepper, celery salt, and brown sugar to taste.
Nutrition Information (estimate)
Yield: 8 • Serving Size: 1
Amount per serving (estimate): Calories: 827 • Total Fat: 57g • Protein: 63g • Carbs: 14g • Sodium: 895mg
Nutrition data provided here is only an estimate.