Whether you like them piled high with toppings or dressed down with a dip, these nacho recipes are guaranteed to be a festive addition to your busy week, special occasion, or tailgate. Nachos are so great because they can be customized endlessly to fit your tastes and preferences. Want them spicy? Pile on the hot sauce. Looking for something healthy? Add on that avocado. Serve your nachos on a big platter or sheet pan for everyone to gather around and dig right in - no forks required.
Shredded Chicken and Avocado Nacho SaladDinner doesn't get any easier than this five-ingredient salad. And it's bursting with Super Bowl Sunday potential.
Tuna Poke Nachos
Tuna is among the safest of fish to eat raw--it's not prone to parasites--but still, buy from a good market that knows how to handle properly.
Pulled Pork Barbecue NachosBrighten up your evening with fresh and colorful layered nachos made with our famous pulled pork.
Two-Cheese Veggie NachosWe love the double-cheese contrast here: Shredded cheese melts into a bubbly blanket over the tortillas, while crumbly queso fresco covers the veggies with a salty kick. It's an impressive dish for coffee table dining--it's fun to keep it all on the baking pan and serve as a shared platter.
Cheesy Nachos with Pinto Bean Salsa and Pickled Jalapeños
Be sure to shred the cheese yourself; preshredded strands are often coated in an anticaking agent that could make the sauce grainy. You'll want to build the nachos on a sturdy base--nothing too thin and fragile, as the chips need to stand up to those tasty toppings. We love Lundberg's hearty Original Sea Salt Rice Chips, made with whole-grain brown rice.
Pork Carnitas NachosSlow-cooked pork loin, brown rice, seasoned black beans, pico de gallo, jalapeños, and queso fresco make up the savory layers of Pork Carnitas Nachos.
Blackened Tuna Nachos with Watermelon Pico de GalloThe watermelon pico de gallo makes for a surprising summer treat.
Cheesy Nachos with Pinto Bean Salsa and Pickled JalapeñosBe sure to shred the cheese yourself; preshredded strands are often coated in an anticaking agent that could make the sauce grainy. You'll want to build the nachos on a sturdy base--nothing too thin and fragile, as the chips need to stand up to those tasty toppings. We love Lundberg's hearty Original Sea Salt Rice Chips, made with whole-grain brown rice.
Tropical Fruit NachosWho says nachos are solely meant for salty chips and oniony salsa? This sweet reinvention replaces tortilla chips with crispy cinnamon wontons, salsa with chopped tropical fruit, and the cheesy drizzle with silky coconut sauce. You can bake the chips ahead, cool, and place in an airtight container; store in a cool, dry place for up to three days.
Chorizo-Beef NachosThe ultimate crowd-pleaser, nachos were invented in 1943 by a maître d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.
Pinto Bean NachosGarlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.
Bison NachosGround bison, a leaner and more flavorful choice than beef, updates the classic nacho recipe, and it's becoming widely available at well-stocked grocery stores.
Golden Beet Nachos
With their awesome crunch and yellow color, thinly sliced golden beets make a great stand-in for tortilla chips. A mandoline works beautifully for slicing; try to cut the beets between 1/8- and 1/16-inch thick. If you use a knife instead, aim to get the thinnest slices possible.
Shrimp-and-Crab NachosA lot like traditional nachos, but with a seafood twist.
Chicken Enchilada Nacho BowlsAt home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. And, of course, you can use Fritos instead of tortilla chips in the recipe.
Loaded NachosThese nachos have all the goodies you dream of, with beans, cheese, sour cream, and slasa topping crisp chips. For maximum crunch, use regular multigrain chips; baked chips go soggy quickly. Skip the jalapeños if you're sharing with children.
Pork and Pinto Bean NachosTraditional pork and beans gets the nacho treatment. These nachos are great for tailgating or parties.
Cowboy NachosLoad these nachos with braised brisket and Monterey Jack cheese. Add all of your favorite classic nacho toppings to complete this savory appetizer.
Slow-Cooker Beef NachosFrom the Kitchen of Julie Hutson, Callahan, Florida. "This is surprisingly yummy to have such simple ingredients."
Vegetarian Chipotle NachosThese vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill tacos and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products.
Light NachosThis version has nearly 25 fewer fat grams and 373(!) fewer calories than traditional nachos, thanks to baked tortilla chips, low-fat beans, and reduced-fat cheese.