Cooking for a rowdy bunch of football fans or a sea of hungry tots at a birthday party is not an easy task. Wearing your party planning hat means planning your meals in advance and creating magic in the kitchen...then tackling a colossal cleaning up.
Here’s a way to please all of your guests with a single dish. We bring you a fab 50-ingredient nacho meal that your guests will gobble up in no time. All you have to do is create five sections for different nacho versions and then simply layer like a player.
Sounds complicated? Why don’t you watch this video that shows you how it’s done? It’s not that difficult:
Our fantastic recipe will teach you how to please the folks who love these popular varieties:
- Spinach-Artichoke Dip
- Loaded Potato Skin
- Baby Back Rib
- Meat Lover’s Pizza
- Buffalo Chicken
To start, you’re going to need to make a detailed list of the things you need and then do a grocery store-run to pick up everything. Here’s what you need to note:
For the Spinach-Artichoke Dip Nachos
- 6 (9-ounce) bags restaurant-style tortilla chips
For the Loaded Potato Skin Nachos:
- 2 cups store-bought or homemade spinach dip, warmed
- 1 large yellow onion, thinly sliced, caramelized
- 12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
- 10 ounces grated Fontina cheese (about 4 cups)
- 1 1/2 ounces finely grated Parmesan (about 1/2 cup)
- 3/4 cup cherry tomatoes, quartered
For the Baby Back Rib Nachos:
- 1 pound sliced bacon
- 2 large russet potatoes (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- 3 cups ridged potato chips (about 3 ounces)
- 8 ounces grated cheddar (about 2 1/2 cups)
- 8 ounces grated Monterey Jack (about 2 1/2 cups)
- 3/4 cup sour cream, plus more for serving
- 2 scallions, thinly sliced
- 1/2 teaspoon paprika
- 2 tablespoons sliced chives
- 1/2 avocado, diced
For the Meat Lover’s Pizza Nachos:
- 4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
- 1/2 cup barbecue sauce, plus more for serving
- 1 pound shredded smoked mozzarella (about 4 cups)
- 1/2 cup coarsely chopped pickled jalapenos
- 1 cup store-bought or homemade vinegary slaw
- 1/4 cup finely chopped white onion
- 2 tablespoons cilantro leaves with tender stems
For the Buffalo Chicken Nachos:
- 4 cups marinara sauce, drained in a paper towel-lined colander
- 6 ounces sliced pepperoni
- 6 ounces Canadian bacon, cubed
- 10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped orange bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pound grated mozzarella, (about 4 cups)
- 1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
- 1/4 cup black olives, pitted, coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 tablespoons basil leaves, torn
- 4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
- 1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
- 13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
- 4 ounces crumbled blue cheese (about 2/3 cup)
- 1 small red onion, thinly sliced
- 1 stalk celery with leaves, thinly sliced
- 2 pickled pepperoncini peppers, seeded, sliced
- For serving:
- 2 cups store-bought or homemade queso dip
- 1 crispy tostada bowl or taco salad shell
- 1 (18x26”) baking sheet or 2 (13x18”) baking sheets, lined with foil
Yes this may seem like a lot, we DID say 50 ingredients! But, you’re going to be able to easily feed a bunch of hungry people in a single shot. This dish will provide anywhere between 20-30 servings.
To assemble, it’s really quite simple. Create 5 designated areas on the tray and decide which area gets what flavor. Then build approximately three layers per area, pop the whole thing into the oven for about 8 to 10 minutes or until the cheese melts. Serve hot with a bowl of warmed queso set in the middle.
The following are the specific instructions to assemble each flavor area:
- Spinach-Artichoke Dip: Spoon a third of the spinach dip over the first layer of chips, and top with the onions and artichoke hearts, and the Fontina and Parmesan cheese. Repeat for another two layers.
- Loaded Potato Skin: Fry bacon, then the potato skins, then the cubed potatoes, al separately. Now layer the chips with the potato skins and cubes, then the bacon, cheddar and Monterey Jack, sour cream, scallions and paprika. Repeat for another two layers.
- Baby Back Rib: Layer the barbecued pork, tortilla chips, mozzarella, and jalapenos. Repeat for another two layers.
- Meat Lover's Pizza: Spread the marinara sauce over the chips and add the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and finally, the Pecorino. Repeat for another two layers.
- Buffalo Chicken: Coat the chicken in the buffalo wing sauce and place over the first layer of chips, followed by the Colby cheese, blue cheese, and lastly, red onions. Repeat for another two layers.
If you think your job is done once you pull this mother out of the oven, think again. These are the finishing touches you need to give each section after baking:
- Spinach-Artichoke Dip: Top with fresh tomatoes that are sliced.
- Loaded Potato Skin: There’s no such thing as too much sour cream so dump that stuff on and follow that with fried potato skin strips, some fresh chives, scoops of avocado, and a generous dash of freshly cracked pepper.
- Baby Back Rib: Up the ante with a drizzle of some more barbecue sauce. Garnish with slaw, white onions, and fresh fragrant cilantro.
- Meat Lover’s Pizza: This needs all the olives, red pepper flakes, garlic powder, oregano, and basil you can handle.
- Buffalo Chicken: Boost the sizzle factor with a drizzle of wing sauce, then top with celery stalks, leaves, and pepperoncini peppers to lend it more bite.
This massive delight is now ready to serve. Stand back and watch how quickly it disappears.
Once this delicious monster dish has been demolished, all you have to do is scrape off the excess debris, then peel off and roll up the foil on the base of the trays before you discard it. No crazy amounts of washing up, drying and stacking. Just enjoy the groans of satisfaction coming from the living room.