
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
- In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
MAKE THE BEEF
- 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
- 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
- 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.
- 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.
- 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.
- 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.
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