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Marinated Tri Tip Nachos


3 lbs. tri-tip roast

1 bottle Original Marinade

8 Cups tortilla chips (8 oz.)

2 Cups shredded sharp cheddar cheese or favorite cheese

1 Cup fire roasted corn

1 Cup tomatoes, diced

1/4 Cup jalapenos

2 Tbsp. cilantro, chopped

1/2 Cup guacamole

2 limes, cut into wedges


Step 1

Place tri-tip in a large bowl or freezer bag and pour bottle of Original Marinade. Gently rub marinade into the meat. Seal bag or cover bowl and refrigerate at least 2 hours (for best results marinate overnight).

Step 2

Take meat out of the refrigerator about 30 minutes before grilling.

Step 3

Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.

Step 4

Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.

Step 5

Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.

Step 6

Preheat oven to 400ºF.

Step 7

Line baking sheet with aluminum foil and spread half of chips evenly in pan.

Step 8

Sprinkle half of shredded cheese over the chips.

Step 9

Top with tri-tip generously.

Step 10

Repeat layers.

Step 11

Bake 8-10 minutes or until cheese is melted.

Step 12

Top nachos with additional toppings. Enjoy!

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