Ingredients

½ onion, finely chopped

1 lb. ground beef

15 oz. black beans (1 can)

Salt, garlic powder, chili powder, cumin (to taste)

10 oz. diced tomatoes with green chilies (1 can)

16 oz. Velveeta queso blanco cheese, sliced into cubes

12-13 oz. tortilla chips (1 bag)

2 cups shredded cheddar cheese, divided

Sour cream (for topping)

BBQ sauce (for topping)

3 jalapeño peppers (2 chopped, 1 sliced)

3 roma tomatoes, diced

2 tbsp finely chopped onion

2 tbsp chopped cilantro

Juice of 1 lime

Pickled onions (for topping)

Instructions

Step 1: In a skillet over medium heat, add the finely chopped onion and ground beef along with salt, garlic powder, chili powder, and cumin to taste. Brown the beef thoroughly, then remove from heat and set aside.

Step 2: Pour the black beans, undrained, into a saucepan over medium heat. Season with salt, garlic powder, chili powder, and cumin. Stir occasionally until heated through, then mash some of the beans with a potato masher, leaving others whole. Remove from heat and set aside.

Step 3: In another saucepan over medium heat, combine the diced tomatoes with green chilies and the Velveeta cheese cubes. Stir continuously until the cheese is fully melted and the sauce is smooth.

Step 4: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Step 5: Spoon a circular layer of the cheese sauce (about the size of the can) in the middle of the sheet pan. Place the empty can directly on top of this cheese sauce circle to hold it in place.

Step 6: Inside the can, layer the ingredients in this order: tortilla chips, cheese sauce, browned ground beef, black beans, a sprinkle of shredded cheddar cheese, sour cream, and BBQ sauce. Repeat these layers three more times to create a tall stack.

Step 7: Bake the nacho tower in the oven for 10 minutes until the cheese is melted and bubbly.

Step 8: While the nachos bake, prepare the pico de gallo by combining chopped jalapeño peppers, diced roma tomatoes, chopped cilantro, finely chopped onion, and lime juice in a bowl. Mix well.

Step 9: Remove the nachos from the oven. Using oven mitts, carefully lift the can straight up to reveal the stacked tower of nachos.

Step 10: Drizzle the nachos with additional sour cream and BBQ sauce. Top with sliced jalapeño peppers, spoonfuls of pico de gallo, and pickled onions before serving.

Tips & Variations

For added heat, leave some of the jalapeño seeds in the pico de gallo or add a dash of hot sauce to the cheese sauce.

Substitute ground turkey or chicken for a lighter meat option.

Use a mixture of pepper jack and cheddar cheese for extra flavor.

If you prefer vegetarian, omit the meat and add sautéed mushrooms or extra beans.

Try layering in some sliced avocado or guacamole for creaminess.

FAQs

Can I make Trash Can Nachos ahead of time?

It’s best to assemble and bake the nachos just before serving to keep the chips crisp. You can prepare the meat, beans, and cheese sauce ahead and refrigerate separately.

What can I use if I don’t have a can to stack the nachos?

You can use a small heat-safe bowl or a heatproof ring mold to create the tower shape if you don’t have a suitable can. Just ensure it’s oven-safe and removable without disturbing the layers.