Best Trash Can Nachos Recipes

COPYCAT TRASH CAN NACHOS RECIPE

Copycat Trash Can Nachos Recipe image

Guy Fieri's Trash Can Nachos are legendary and I made them at home - so simple and really delicious - all the layers are perfect! The key is all in the layering - which gives you the perfect cheese to chip ratio!

Provided by FoodHussy

Time 1h

Number Of Ingredients 30

Ingredients

2 cups half and half
1/2 pound Velveeta (cubed)
1/2 pound Smoked Gouda (shredded)
1/2 pound White Cheddar (shredded)
1 tsp Worcestershire
1/2 tsp Tabasco sauce
2 15 oz cans Black Beans (drained and rinsed)
1/3 cup Chicken stock
1/4 tsp cumin
1/4 tsp Chipotle Pepper seasoning
1/2 tsp Garlic powder
2 cups Roma tomatoes (finely diced)
1/2 cup white onion (finely diced)
2 jalapenos (seeded, minced)
2 tbsp cilantro (chopped)
2 tbsp lime juice
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
16 oz corn tortilla chips
3 cups Super Melty Cheese (recipe above)
2 cups Black Bean Puree (recipe above)
2 cups meat of your choice (brisket, steak, chicken, pulled pork)
1/2 cup brown sugar bbq sauce
2 cups cheddar cheese (shredded)
3/4 cup sour cream
2 cups Pico de Gallo (recipe above)
2 jalapenos (thinly sliced)
2 tbsp pickled red onions
cilantro

Steps:

Make Ahead: You can (and should) make your meat, black bean puree, pico de gallo and pickled red onions ahead of time

Nutrition Facts : ServingSize 1.5 cups, Calories 1200 kcal, Carbohydrate 67.8 g, Fat 68.3 g, Protein 59.6 g, SaturatedFat 39.8 g, Cholesterol 255 mg, Sodium 2244 mg, Fiber 7.3 g, Sugar 22 g

TRASH CAN NACHOS

Trash Can Nachos image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
Make the carne asada, super melty cheese (SMC) and black beans (see above).
Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.