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Trash Can Nachos Recipe

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★★★★★

4.5 from 66 reviews

Trash Can Nachos is a fun and indulgent layered nacho recipe featuring seasoned ground beef, black beans, creamy queso blanco, and melted cheddar cheese, all stacked in a unique tall presentation and baked to perfection. Topped with sour cream, BBQ sauce, fresh jalapeños, pico de gallo, and pickled onions, this dish is perfect for parties or game days.

Ingredients

Scale

Beef Layer

  • ½ onion, finely chopped
  • 1 lb. ground beef
  • sprinkle salt
  • sprinkle garlic powder
  • sprinkle chili powder
  • sprinkle cumin

Bean Layer

  • 15 oz. black beans (1 can, undrained)
  • sprinkle salt
  • sprinkle garlic powder
  • sprinkle chili powder
  • sprinkle cumin

Cheese Sauce

  • 10 oz. diced tomatoes with green chilies (1 can)
  • 16 oz. Velveeta queso blanco cheese, sliced into cubes

Nacho Assembly

  • 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

  1. Brown the beef: In a skillet over medium heat, add the ground beef, ½ finely chopped onion, and taco seasoning spices (salt, garlic powder, chili powder, cumin). Cook until the beef is browned and cooked through. Remove from heat and set aside.
  2. Heat and mash beans: Pour the black beans, with their liquid, into a saucepan over medium heat. Season with salt, garlic powder, chili powder, and cumin. Stir occasionally until heated through. Mash slightly with a potato masher, leaving some beans whole. Remove from heat and set aside.
  3. Melt cheese sauce: In another saucepan over medium heat, combine diced tomatoes with green chilies and Velveeta queso blanco cubes. Stir continuously until the cheese is fully melted and the sauce is smooth. Remove from heat.
  4. Prepare oven and pan: Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper for easy cleanup.
  5. Spread cheese base: Spoon a circular layer of the cheese sauce, roughly the diameter of the can, onto the center of the sheet pan. Place an empty can directly over this cheese circle to form a mold.
  6. Assemble nacho tower: Inside the can, layer the following ingredients in this order: tortilla chips, cheese sauce, browned beef, mashed beans, shredded cheddar cheese, sour cream, and BBQ sauce. Repeat this layering process three more times to build a tall nacho stack.
  7. Bake: Place the assembled tray with the can in the oven and bake for 10 minutes to melt the cheeses and warm all layers evenly.
  8. Prepare pico de gallo: In a bowl, combine chopped jalapeño peppers, diced roma tomatoes, chopped cilantro, finely chopped onion, and fresh lime juice. Mix well and set aside.
  9. Reveal and garnish: Carefully remove the tray from the oven using oven mitts. Gently lift the can straight up to reveal the tall tower of nachos. Drizzle additional sour cream and BBQ sauce on top. Garnish with sliced jalapeños, spoonfuls of pico de gallo, and pickled onions for a fresh and tangy finish.

Notes

  • Use oven mitts when removing the can to avoid burns as the metal will be hot.
  • For extra spice, add more jalapeños or a dash of hot sauce in the layering.
  • The layering technique creates a visually impressive presentation but can be served as deconstructed if preferred.
  • Velveeta queso blanco gives the cheese sauce a creamy texture and mild flavor, but any melting white cheese can substitute.
  • Pickled onions add a nice tang contrast; they can be swapped with pickled jalapeños or omit if unavailable.

Keywords: Nachos, Tex-Mex, Appetizer, Party Snack, Ground Beef, Queso Blanco, Layered Nachos

Find it online: https://kitchenbyclara.com/trash-can-nachos-recipe/