Crispy Base + Melty Sauce + Flavorful Topping = Nachos make a perfect sheet pan dinner!
It’s like a dream come true! First, because you now have an invitation to eat a plate of nachos as a real meal, and second, because here are dozens and dozens of recipes and ideas to transform this beloved snack into a nourishing sheet pan dinner. Plus dessert.
Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, ‘Smores and Tots!, with the practical brilliance of Sheet Pan Suppers. First Whalen breaks down the nacho’s intrinsic appeal to its three essential components—a crispy base, a melty sauce, and a flavorful topper. And then he gives you the three flavor profiles—a lot of umami, a little heat, and something bright-tasting, whether pickled or fresh. From there the world is your nacho plate.
Of course there’s the chips-and-cheese classic, but then the nachos veer decidedly into dinner, with favorites from every part of the meal from French Onion Nachos, Buffalo Chicken Nachos, and Cobb Salad Nachos to Fish Taco Nachos, Banh Mi Nachos, and Shrimp and Grits Nachos. And there are plenty of not-chos (that is, nachos that use other ingredients for the chips)—like Lasagnachos, Scallion Pancake Nachos, and Pretzel and Brat’chos. Even Apple Pie Nachos for dessert.
I am making “beerbacoa” which is my twist on barbacoa, a popular shredded beef or lamb dish, but I make it with beer.
Then I am going to put it on some nachos with cheese and salsa. Here is the recipe, along with some of the promo shots from the book
2.5 pounds beef bottom round or lamb shoulder, chopped into 2 inch cubes
2 onions (diced)
5 cloves garlic
4 chipotle peppers in adobo sauce, along with 1 tablespoon of the sauce
1 tablespoon oregano
1 tablespoon cumin
1/4 cupapple cider vinegar
1/4 cup honey
about 90 tortilla chips (a 12 oz bag)
2 cups cheddar jack cheese
1 cup corn
1 cup pico de gallo
- Slice the top round into smaller chunks if needed. Sear the meat on high heat with some oil to brown. Remove from pot.
- Add the onions and cook about 10 minutes. Add the jalapenos and cook another 5-7 minutes to soften the jalapenos and allow the onions to lightly brown. Add the garlic and cook 2 minutes.
- Add the beer and return the meat to the pan. Add in the chipotle, cumin, oregano, vinegar, and honey. Bring to a simmer.
- Cook about 4 hours stirring often. Cover for the first 2 hours, and then remove the cover to allow some of the liquid to evaporate. (you could alternatively do this step in the oven at 300)
- When the meat is ready, mash it up with a potato masher. It should be tender enough to fall apart.
- Preheat broiler to high
- Spread the chips in a single layer on a baking sheet. Top with half the cheese.
- Add on about 1 cup of the meat with some of its juices. Top with the corn and the remaining cheese.
- Broil for about 5 minutes until the cheese is melted and starting to brown.
- Remove from the oven and top with the pico and sour cream. Serve.