Trash Can Nachos – Our Favorite Gameday Recipes

See “how-to” video at Delish.com

A plate of nachos is great…but a TOWER of nachos is literally next level. Impress your game day guests by serving up this cheesy, spicy, full-of-flavor app that’s made for sharing. It’s inspired by Guy Fieri, so you know it’s gonna be good.

(Link to where to buy a massive 110-oz. can below!)

YIELDS:12 SERVINGS

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

FOR PICO DE GALLO

• 2 small tomatoes, chopped
• 1/2 c. diced red onion
• 1 jalapeño, seeded and minced
• 1/4 c. freshly chopped cilantro
• 1 tbsp. lime juice
• Kosher salt
• Freshly ground black pepper

FOR BEEF

• 1 tbsp.
• extra-virgin olive oil
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. Cholula® Original Hot Sauce

FOR CHEESE SAUCE

• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 2 c. whole milk
• 1/2 tsp. Cholula® Original Hot Sauce
• 2 c. shredded cheddar
• Kosher salt
• Freshly ground black pepper
• FOR ASSEMBLY
• 2 c. shredded cheddar
• 1 lb. sour cream
• 1 (12-oz.) bag thick tortilla chips
• 1 (15.5-oz.) can black beans, rinsed and drained
• Cholula® Original Hot Sauce, for drizzling

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DIRECTIONS

MAKE THE PICO DE GALLO

1. In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.

MAKE THE BEEF

1. In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.

MAKE THE CHEESE SAUCE

1. In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper.

ASSEMBLE THE NACHOS

1. Set aside ½ cup of the Pico de Gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos.
2. In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a ¼ of the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the remaining Pico de Gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.
3. Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, Pico de Gallo, sour cream, and Cholula two more times. Layer the remaining nacho chips on top.
4. Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, Pico de Gallo, and shredded cheese. Drizzle with Cholula before serving.

If you don’t want to buy a super-large can, you can also use a springform pan. Your tower won’t be as tall, but it’ll still be AMAZING.

Call in the Big Dogs at My Georgia Plumber for all your plumbing service needs. You can book an appointment if you live in Acworth, Alpharetta, Ball Ground, Canton, Cumming, Kennesaw, Johns Creek, Marietta, Roswell, Sandy Springs, Smyrna, Suwanee, Woodstock, or surrounding areas at  770-268-2331  or book online.  

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