Description
These Spicy Cheesy Layered Texas Trash Nachos are the ultimate game-day showstopper, featuring a tower of crispy chips, savory seasoned beef, and gooey cheese. Known for their unique “trash can” presentation, this recipe builds distinct layers inside a container and is flipped onto a platter for a messy, delicious reveal. It is a fun, interactive way to serve nachos that ensures every single chip is loaded with toppings, from the zesty black bean beef mixture to the double dose of cheese.
Ingredients
For the Beef
- 1 lb Ground Beef (96/4)
- 15 oz can Black Beans
- 4 oz Diced Green Chiles
- 1/4 cup Taco Sauce
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Dried Oregano
For the Nachos
- 16 Extra Thin Corn Tortillas, baked as chips
- 10 oz jar Queso
- 4 oz Shredded Cheese
- 1/4 – 1/2 cup Pico de Gallo
Garnishes: Sliced Black Olives, Cilantro, and Queso Fresco
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. Ensure your rack is in the center position to allow for even heating of your vessel.
Step 2: Cook the Beef Mixture
Place the ground beef in a skillet or pan over medium-high heat. Brown both sides of the ground beef before mincing (breaking it up) to fully cook. Once browned, add the chili powder, garlic powder, onion powder, cumin, dried oregano, black beans, diced green chiles, and taco sauce. Simmer this mixture until it thickens and the sauce clings to the meat. Set it aside.
Step 3: Build the Layers
Select your vessel (a large oven-safe pot, springform pan, or a clean, large tin can like a #10 can). Start by spreading 1/4 of the queso in the bottom of the pot. Follow this with a layer of chips (about 1/4 of them), then 1/4 of the remaining queso, 1/3 of the beef and bean mixture, 1/3 of the pico de gallo, and 1/3 of the shredded cheese. Repeat this layering process for 3 more layers (Queso -> Chips -> Beef -> Pico -> Cheese) until your ingredients are depleted.
Step 4: Bake
Pop the vessel containing the nachos into the preheated oven for 5 to 10 minutes. You are looking for the top layer of cheese to be fully melted and bubbly.
Step 5: The Grand Reveal
Remove the vessel from the oven using heat-safe gloves. Place a large serving platter securely on top of the pot or container and carefully flip it upside down. Slowly lift the can or pot to reveal the tower of nachos. Be sure to scrape out any queso or straggler chips from the bottom of the pot onto the pile.
Step 6: Garnish and Serve
Top your nacho tower with more pico de gallo, crumbled queso fresco, sliced black olives, fresh cilantro, and jalapeños if desired. Serve immediately while hot and crispy.
Notes
Vessel Options: While a large tin can creates the classic “trash can” cylinder look, a springform pan is arguably the easiest tool to use. You can simply unlatch and remove the outer ring without the risk of flipping a hot container.
Chip Choice: This recipe works best with homemade chips made from extra-thin corn tortillas because they are sturdy enough to hold the heavy toppings. If you must use store-bought, choose a “thick” or “restaurant style” chip rather than a thin, flaky variety to prevent the bottom layer from crushing.
Make Ahead: To save time on game day, you can cook the beef and bean mixture up to 2 days in advance. Reheat it in a pan before assembling the layers to ensure the center of the nachos is hot after the short baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Serving
- Calories: 436
- Sugar: 2g
- Sodium: 945mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 45mg
Keywords: trash can nachos, layered nachos recipe, game day appetizers, spicy beef nachos, sheet pan nachos alternative, super bowl snacks