Tri-Tip Nachos

This Tri Tip nacho recipe from Chef Tim Hollingsworth is the perfect tailgating meal. Serve with homemade guacamole and Pico de Gallo salsa.


  • 1 Beef Tri-Tip Roast (about 2 pounds) 
  • 1/2 cup olive oil 
  • 1 medium yellow onion, quartered 
  • 3 tablespoons garlic, chopped 
  • 1 bunch thyme, chopped 
  • 1/4 cup balsamic vinegar 
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder 
  • 1/4 teaspoon cayenne 
  • 1/4 teaspoon red pepper flakes 
  • Salt and freshly ground black pepper 
  • 8 to 10 ounces tortilla chips (1 medium bag) 
  • 8 ounces sliced cheddar cheese 
  • 8 ounces sliced Monterey Jack cheese 
  • 1 cup Guacamole (recipe below) 
  • Sour cream
  • 1 cup Pico de Gallo (recipe below) 
  • 1/4 picked cilantro leaves for garnish

Pico de Gallo:

  • 1 cup diced tomatoes (about 1 large or 2 medium tomatoes)
  • 1/4 cup red onion, diced 
  • 1 jalapeño, seeded and finely chopped 
  • 1/4 cup finely chopped cilantro 
  • 1 lime, juiced
  • 2 teaspoons olive oil 
  • Salt to taste


  • 2 Avocados, large 
  • 2 Cloves of Garlic, minced ]
  • 1 Jalapeno, minced 
  • 1/4 Red Onion, minced
  • 1-2 limes, juiced 
  • Salt 
  • Black Pepper 
  • Cayenne


  1. In a large food safe bag, combine the oil, onion, garlic, thyme, vinegar, onion powder, garlic powder, cayenne and red pepper flakes. Add the Beef Tri Tip, cover and refrigerate for at least 6 hours or overnight.  
  2. Prepare a two-stage grill with high and medium-low sides. Season the Beef Tri Tip with salt and pepper, place on the hot side of the grill and sear, turning once, until charred on both sides, about 3 minutes a side. Move the meat to the medium-low side of the grill and continue grilling, turning the meat over every 10 minutes or so, until an instant-read thermometer inserted in the thickest part of the meat reaches 145° for medium rare, about 35 to 40 minutes total. Transfer the meat to a cutting board and let rest for 15 minutes before cutting into ½-inch dice.  
  3. Working in batches, arrange the chips on an oven safe baking dish. Top each chip with half a slice each of cheddar and Monterey Jack. Broil on high on middle shelf in the oven until cheese is melted.  Top each chip with a piece or two of Beef Tri Tip, a dollop each of guacamole and sour cream and a spoonful of Pico de Gallo. Repeat with the remaining ingredients and serve

Pico de Gallo:

  1. In a medium bowl, combine all the ingredients and mix well. Season to taste with salt. 


  1. In a medium bowl, combine all the ingredients and mix well. Season to taste with salt, black pepper and cayenne pepper.

Nutrition information per entire recipe: 888 Calories; 61.1 g Total Fat (21.9 g Saturated Fat; 0.6 g Trans Fat; 6.5 g Polyunsaturated Fat; 22.4 g Monounsaturated Fat); 151 mg Cholesterol; 651 mg Sodium; 39 g Total Carbohydrate; 2.8 g Dietary Fiber; 3.5 g Total Sugars; 0.0 g Added Sugars; 47 g Protein; 628 mg Calcium; 3.6 mg Iron; 819 mg Potassium; 0.5 mcg Vitamin D; 0.5 mg Riboflavin; 15.3 mg Niacin; 0.7 mg Vitamin B6; 2.5 mcg Vitamin B12; 630 mg Phosphorus; 7.5 mg Zinc; 44.5 mcg Selenium; 117.2 mg Choline

Chef tim hollingsworth