Create a nacho grilled cheese buffet by setting all the ingredients out, and letting people choose the toppings they like. Or create mini grilled cheese by cutting them into little squares, making them perfect for dipping in salsa, sour cream or guacamole. To cook for a large group, use the oven at 450°F (230ºC), cooking for about 6 minutes on each side.
- 2 slices French bread
- 1 Tbsp sour cream
- 2 Tbsp salsa
- Tex Mex cheese
- 2 – 3 Tbsp cooked ground beef
- ⅛ tsp taco seasoning
- 1 stalk green onion, chopped
- 4 – 5 cilantro leaves
- 1 slice tomato, diced
- ¼ avocado, diced
- 1 – 2 black olives, chopped
- 1 Tbsp black beans
- 1 – 2 slices jalapeno pepper, chopped
- 1 – 2 handfuls nacho-flavoured Doritos, crumbled
- 1 egg, scrambled
- If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now let’s start with the sandwich: crush all the Doritos and spread them on a plate, dip one side of each bread slice in the egg and then into the Doritos. Once you’ve done this, begin assembling the sandwich with sour cream on one slice and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice.
- In a pan on medium heat, add some butter. Once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. You may want to cover your pan with a lid while it’s cooking to help the cheese melt, since there is so much stuff in the sandwich.
- Once everything is ooey gooey, slice it in half and enjoy all your favourite nacho toppings in one glorious sandwich. If you’re feeling ambitious, you can even make your own salsa and guacamole for dipping!
Because sometimes regular nachos don’t get the job done. They are harder and taking a little longer to make but they make a fun and special snack.
Ingredients (Garlic Cream Sauce)
- 1-½ Tablespoon Unsalted Butter
- ½ Tablespoons Olive Oil
- 2 cloves Garlic, Minced finely
- 3/4 cups Heavy Cream
- 1 pinch Salt
- ¼ cups Parmesan Cheese, Grated
Ingredients (Pizza Nachos)
- 4 cups Your Favorite Crispy Tortilla Chips
- 1/4 cups Garlic Cream Sauce (Recipe Included)
- 2/3 cups marinara sauce (or pizza sauce)
- handful of fresh basil, torn
- handful of parsley, chopped
- 1 cup Mozzarella Cheese, Shredded
- 1 cup Cheddar Cheese, Shredded
- Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, stir. Turn to Medium heat, Add in the cream and stir until it comes to a boil. Add the salt along with the parmesan cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
- When you are ready to make your nachos, preheat your oven to 400ºF.
- I used a cookie sheet but any oven-proof dish will work . First add your chips. Drizzle half of the garlic cream sauce all over the chips. Spoon half of the marinara onto chips. Add half of the shredded cheese & half of the herbs. Add another layer of chips and add the remaining cream sauce, marinara sauce and cheese. Bake until the cheese is nice and bubbly 5-7 minutes. Remove from oven and top with the remaining fresh herbs.
If you’ve made chili and queso dip for your Super Bowl party and have both left over, use both to build the ultimate plate of nachos during the game.
- Layer tortilla chips on a plate or dish.
- Scoop on chili, queso dip, and a few tablespoons of sour cream.
- Sprinkle on cilantro. Serve.
I made this last year for the Super Bowl between the Denver Broncos and the Carolina Panthers. It was a big hit but it’s a lot of work. We are a household of Denver Broncos fans but the new rule is that I’ll make it if the Broncos make the Super Bowl, Notre Dame Fighting Irish are in a bowl game, the Calgary Flames are playing in the Stanley Cup finals, the Blue Jays are in the World Series or the Saskatchewan Roughriders are in the Grey Cup. Other than that, some simpler snacks.
- ¼ pound slab or thick-cut bacon, diced
- 1 medium yellow onion, peeled and diced
- 1 ½ pounds ground beef, like chuck or sirloin
- 3 cloves garlic, peeled and minced
- 2 tablespoons ancho chile powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika, hot or mild
- 1 ½ teaspoons black pepper
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes
- ½ to ⅔ cup chicken stock, homemade or low-sodium, or water
- 1 12- to-16-ounce bag corn tortilla chips
- ½ head iceberg or romaine lettuce, shredded
- ½ cup pickled jalapeños
- 2 avocados, pitted and sliced
- 2 cups shredded Monterey Jack cheese
- 1 ½ cups shredded sharp Cheddar cheese
- ½ cup crumbled Cotija cheese
- 3 radishes, cleaned and thinly sliced
- 2 cups cherry tomatoes, sliced into quarters
- ½ cup sour cream
- ½ cup roughly chopped cilantro leaves
- 2 limes, cut into eighths, for garnish
- Hot sauce, if desired
- Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
- Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
- Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
- Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.
These are a surefire hit anytime you make them, whether it be for a big game or for an appetizer on a cold winter night.
- 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
- 2 Tablespoons olive oil
- 1/2 teaspoon dried rosemary leaves (crushed)
- 1/2 teaspoon dried thyme leaves (crushed)
- sea salt & fresh ground black pepper (to taste)
- 1 cup shredded sharp cheddar cheese
- 4 – 5 Slices thick-sliced bacon (cooked and chopped)
- Sour cream
- Salsa, or diced tomatoes (optional)
- 2 minced green onions
- Preheat oven to 450 degrees.
- Wash and dry potatoes, leaving skin on.
- Slice potatoes into 1/4 inch rounds and place in a large bowl.
- Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
- Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
- Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
- Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
- Sprinkle with green onions and cilantro, and sour cream.
Easy to make ahead when it is a cold winter day or if I am looking to make some for some nachos later that day.
- 1 pound ground beef
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 can (28 oz) diced tomatoes
- 1 15 oz. can red kidney beans
- 1 cup vegetable juice, like V8
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup cornmeal
In a large skillet on medium high heat, brown beef. Cook until no longer pink. Drain all grease from beef. Add to the Crock-Pot. Add rest of ingredients except the cornmeal, stir until all combined. Cook on low setting for 8 to 10 hours. At the last 30 minutes of cooking, add cornmeal and stir.