On the stove top cook onion until translucent, about 4 minutes. Add ground beef and brown over medium high heat until fully cooked through, about 8 minutes. Drain extra fat.
Return the beef to the pan, and add taco seasoning. Stir in ½ cup water and bring to a simmer. Reduce until almost all the liquid has evaporated, about 5 minutes. Stir in BBQ sauce and remove from heat.
Add chips to a parchment lined baking sheet. Spread dollops of pimento cheese evenly around chips. Spoon on ground beef evenly around chips.
Bake at 400 degrees until cheese has melted, approx. 10 minutes.
Top with tomatoes and serrano chilis, then cook for another 2 minutes.
Drizzle on sour cream and BBQ sauce and top with green onions.
*BBQ Sauce Pairing Notes Cal & Gary’s Applewood and Hickory Smoked BBQ is a classic smoky pairing for these southern nachos. This is a classic tex-mex flavour profile for your nachos. Substitute Get Sauced Szechuan BBQ sauce for more Asian flare with a sweeter finish. Garnish with cilantro and sesame seeds to create a Cajun Asian fusion that is highly in demand right now.
