Trash Can Nachos

5 from 1 vote

Trash can nachos are a delicious copycat of the Guy Fieri's classic. Smothered in super melty cheesy sauce and absolutely loaded with toppings, you'll never have better nachos in your life than these!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American, Tex Mex

Servings:

Calories: 495kcal

Author: Meaghan - The Quicker Kitchen

Equipment

#10 can washed, dried, and any sharp edges removed

Ingredients

For The Sauce

2 tbsp butter
1 tbsp flour
2 cups half and half
4 oz shredded cheddar cheese
2 oz shredded Monterrey jack cheese
2 oz shredded smoked gouda cheese
1 tsp cumin
1/2 tsp Cayenne pepper
1 tbsp pickled jalapeno juice

For The Nachos

2 cups chopped, smoked brisket
2 bags tortilla chips
1 cup sweet & tangy barbecue sauce
2 1/2 cups shredded cheddar cheese divided
1 15 oz can black beans drained & rinsed
pico de gallo for garnish
pickled red onion for garnish
sliced jalapeno for garnish
crumbled cotija cheese for garnish
sour cream for garnish

Instructions

Making The Super Melty Cheese Sauce

Melt the butter in a large skillet set over medium heat. Once melted, add the flour to the skillet and whisk until evenly combined. Let cook for 60 seconds to cook off flour-y taste.
Whisk in the half and half, a little at a time, until evenly incorporated and the mixture's thickened.
Add the remaining sauce ingredients, and stir to combine. Continue stirring until the cheeses are completely melted & evenly combined. Remove the skillet from heat, and set aside. Reserve 2 tablespoons of cheese sauce, and set aside separately.
Divide the tortillas out into an even layer betwee two sheet pans. Spread half of the cheese sauce evenly out over one pan of chips, and then drizzle the other half evenly out over the other pan of tortilla chips.
Divide the meat, and then the black beans, between the two pans- spreading them out evenly over the chips.
Sprinkle half the shredded cheddar evenly out over one sheet pan, and the other half evenly out over the other. Drizzle the barbecue sauce evenly out between the two.
Bake the nachos at 350° for 4-5 minutes- just until the cheddar cheese has melted. Carefully remove the chips from the oven. Set aside.
To a cutting board or large flat serving platter, add the reserved cheese sauce to the center and spread it out into a thin circle. Set the prepared 'trash' can on top so that the cheese sauce is centered.
Use a spatula, or tongs, and layer the nachos in the trash can. Do this in three main layers, pressing down in between each one so they stick together well and also to maximize the amount that can fit. If you have a little leftover that's ok, but it will take more than you think to fill properly.
Once filled, top your trash can with garnishes- be careful not to touch or overlap the can edges, and pile them on.
Using two hands placed on either side of the metal can, carefully lift the can up and off the nacho tower. Set aside to clean and reuse another time.
Serve your warm nacho stack immediately.

Notes

I don't recommend using thin & crispy or 'cantina' style chips as they tend to break too easily. Homemade tortillas hold up great.
Be careful not to break the chips when pressing down the layers in the can.
If you have a little leftover that's ok, but it will take more than you think to fill properly.
Be careful not to touch or overlap the can edges when you add the garnishes, and pile them high on top.
While we love making this copycat recipe with leftover smoked brisket, you can sub other proteins for equally yummy results including chopped grilled or rotisserie chicken, seasoned & cooked ground beef, carne asada style steak, and even pulled pork.

Nutrition