We shared this one a few weeks ago but you better believe it’s on tap for today! A fun, easy and tasty game day staple! The best part is that unlike traditional nachos where only the top layer gets covered, all chips will be nicely covered with cheese, meat and toppings! A crowd pleaser and great for kids to help prepare!
Trash Can Nachos
- 2 Tbsp unsalted butter
- 3 Tbsp flour gluten free blend, if desired
- 1/2 cup milk
- 1 cup heavy cream
- 2 cups favorite shredded cheese
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 bag blue or yellow corn tortilla chips
- 2 lbs favorite taco meat cooked and diced (we used pre-seasoned chicken and carne asada)
- 2 cans pinto or black beans drained and rinsed
- 2 cups tomatoes diced
- 1/3 cup green onions or red onions diced
- Any other toppings of choice olives, shredded cheese, shredded lettuce
- Using a medium saucepan, heat butter over medium high heat. Whisk in flour until it dissolves. Add milk, heavy cream, shredded cheese, paprika, cumin and black pepper. Turn heat down to medium and whisk frequently until cheese has fully melted and sauce has thickened. Once cheese sauce is done, start to prepare nachos.
- Preheat oven to 375 degrees.
- Start with a large 110 oz can. (Note, I went to store and bought two with no intention of using what was inside of it. Just about a $2 investment!) Use a can opener to fully remove lid. Discard what is inside (unless you plan to use it!) and clean well, including removing any outer label.
- Stand can on cookie sheet. Start to build nachos, realizing you are building them upside down.
- Drizzle a few spoonfuls of cheese in bottom of can. Top with 1/4 of tomatoes, onions and beans. Top with 1/4 of meat mixture. Drizzle a bit more cheese. Fully cover with layer of chips, all the way to the edge of can. Repeat entire process 4 times or as many as your can will hold. Make sure to end with chips.
- Adjust racks in oven so that can and cookie sheet will fit. Place cookie sheet and can in oven and cooked, uncovered, for 15 minutes.