This Trash Can Nachos recipe puts a whole new spin on your regular old nachos. It’s the perfect munchies recipe for a game day snack or weekend movie night. Anytime you need a nacho platter, you need to make these!
For more game-day recipe ideas, check out this superlative Spanakopita Tart recipe. These one-bite wonders are so good you bet you can’t just have one! For a more traditional snack, you might want to whip up these fantastic Crispy BBQ Chicken Wings! This easy recipe will have everyone clamoring for more!
Anyone can make regular old nachos. This recipe sets these nachos apart in a number of ways, from the super melty cheese you use to the steak bites cooked on the grill to the fact that you build these nachos in a large can or bucket! The presentation is amazing, and the taste is out of this world!
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What do You need to make TRash Can Nachos?
Because this recipe has several components, the list of ingredients is quite lengthy. For best results, I recommend making all the components yourself. However, there are a few shortcuts you can take that make the recipe easier. I will leave the shortcut decisions up to you.
INGREDIENTS
Beef
- Skirt steak or flank steak – Skirt steak works great but can be difficult to find in Canada. Flank steak is a good substitution.
- Garlic, minced – You can use fresh garlic or pre-minced if you are in a hurry.
- Lime juice – Fresh lime juice tastes great, but again, you can use bottled lime juice to save time.
- Kosher salt – I always use Kosher salt when I’m cooking.
Super Melty Cheese
- Butter – I use salted butter in this recipe.
- Flour – Use all-purpose flour; this helps to thicken the cheese sauce.
- Milk – You must warm the milk before adding it to the sauce.
- Heavy cream – Adds a rich creaminess to the cheese sauce; warm the heavy cream, like the milk.
- Medium cheddar cheese, grated – I like medium cheddar; make sure it is a good quality cheese. Some of the cheaper cheese brands do not melt well.
- Monterey Jack cheese, grated – Adds a bit of southwest flavor to the cheese sauce.
- Smoked Gouda Cheese, grated – The smoky flavor of the gouda adds a depth of flavor to the cheese sauce.
- Cayenne pepper – Just a pinch or two for some background heat.
- Cumin – Slightly sweet with a warm, nutty flavor.
- Pickled jalapenos, minced – Adds a little heat without being overpowering.
- Pickled jalapeno juice – The brine provides a little acid note to the cheese sauce.
- Pico de Gallo – Adds a little color and texture to the cheese sauce.
Pico de Gallo
- We use this RECIPE, or you can buy store-bought in a pinch.
Black Beans
- Can of black beans – Make sure you always rinse your canned beans well before using.
- Sweet onion, finely minced – The mild flavor of the sweet onion is perfect to add flavor to the beans.
- Kosher salt – Enhances the flavor of the black beans.
- Mexican oregano – If you don’t have Mexican oregano, you can substitute regular oregano.
To build the Nachos
- Empty large can – I use a 102 oz can of Italian tomatoes with both the top and bottom cut off.
- Large bag of tortilla chips – You can use your favorite chips, and they can be either flour or corn chips, whichever you prefer.
- Pico de Gallo – Homemade is best, but you can use store-bought as a shortcut if you are in a pinch.
- Medium cheddar cheese, grated – You gotta have grated cheese when you build nachos!
- Sliced pickled jalapenos – Adds a little heat to the nachos; you can use as few or as many as you like.
- Cotija cheese, crumbled – Sometimes described as a young feta, this Mexican cheese is a little milky and salty.
- Red Onion, sliced – Red onions are great when served raw; they have a nice sweet flavor.
- Cilantro, chopped – A Mexican staple, but some people don’t like it. You can substitute parsley or omit it altogether if you like.
- Mexican crema – I love Mexican crema; you can use avocado-flavored, chipotle-flavored, or plain, or you can also use sour cream if you prefer.
How to make trash can nachos
For the Beef:
In a medium, resealable plastic bag, combine the minced garlic, lime juice, and Kosher salt. Place the steak into the bag, seal it up, and allow the steak to marinate for 30 minutes in the refrigerator.
Preheat your grill to high heat. After marinating your steak for 30 minutes, grill the steak until it is nicely charred on both sides, about 10 – 12 minutes. The time will depend on the thickness of your steak; you want it cooked to medium-rare to medium. Be careful not to overcook your steak, or it will become tough and chewy.
Allow the steak to rest for 5 – 10 minutes, then cut it into bite-size pieces and set them aside.
For the Cheese sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking for 1 – 2 minutes or until the mixture just starts to turn golden brown.
Slowly add the warm milk while continuing to whisk. Repeat adding the warm heavy cream.
Bring the mixture to a boil, whisking often. Add the grated cheddar, Monterey Jack, and smoked gouda to the saucepan and continue whisking until melted.
Add the pinch of cayenne pepper, cumin, minced pickled jalapeno, pickled jalapeno juice, and the pico de Gallos to the saucepan and stir to combine. Remove from the heat, but keep warm, stirring occasionally.
For the Pico de Gallo:
Find the best Pico de Gallo Recipe here. (You can buy it at your local deli in a pinch)
For the black beans:
Rinse the canned black beans well and place them in a medium bowl. Add the minced sweet onion, kosher salt, and dried oregano and stir to combine. Set aside until ready to use.
To assemble the nachos:
Preheat your grill to 350 degrees F. Line a baking sheet with parchment paper and place the empty tin can in the center of the baking sheet.
Place 1/4 of the bag of tortilla chips in the bottom of the can. Using a soup ladle, spoon 2 spoonfuls of the cheese sauce over the tortillas.
Next, sprinkle a layer of beef, black beans, Pico de Gallo, shredded cheddar cheese, sliced jalapenos, red onion, and cilantro.
Repeat this 2-3 more times, starting with the tortillas until the can is full. Place the baking sheet on the preheated grill and close the lid. Allow the trash can nachos to heat through; it should take about 15 – 20 minutes.
Remove the baking sheet from the grill and place it on a heat-safe surface. Using oven mitts, gently jiggle the can as you slowly lift it.
The trash can nachos tower will collapse; that’s OK. Now for the finishing touches!
To finish and serve, garnish the trash can nachos with more Pico de Gallo, Cotija cheese, sliced red onion, chopped cilantro, and pickled jalapenos. Drizzle some Mexican crema or sour cream over the top and serve!
I like to serve these trash can nachos with extra super melty cheese, sour cream, Pica de Gallo, guacamole, and/or salsa for dipping.
Any way you serve them, these trash can nachos will not only impress your family and friends, they will keep them happily munching! They are perfect for game day, movie night, or any time you get the munchies!
Pin it HERE!!
Pin it HERE!!
Trash Can Nachos
Ingredients
Beef
- 8 oz Skirt steak or flank steak
- 2 garlic cloves minced
- 2 Tbsp lime juice
- 1 tsp Kosher salt
Cheese Sauce
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup milk warmed
- 1 cup heavy cream warmed
- 1/2 cup medium cheddar cheese grated
- 1/2 cup Monterey Jack cheese grated
- 1/2 cup smoked gouda cheese grated
- Pinch cayenne
- Pinch cumin
- 1 Tbsp pickled jalapenos minced
- 1 Tbsp pickled jalapeno juice
- 2 Tbsp Pico de Gallo
Black Beans
- 19 oz can of black beans
- 1/2 cup sweet onion finely minced
- 1/2 Tbsp Kosher salt
- 1 tsp Mexican oregano or regular oregano
Nachos
- 1 empty large tin can with both the top and bottom removed I used a 102 oz can of Italian tomatoes
- 1 large bag tortillas chips
- 1 cup Pico de Gallo
- 1 cup cheddar cheese grated
- 1/3 cup sliced pickled jalapenos
- 1 cup Cotija cheese crumbled
- 1/2 red onion sliced
- 1/2 cup cilantro chopped
- 1/2 cup Mexican crema or sour cream
Instructions
For the Beef:
- In a medium Ziploc bag, combine the minced garlic cloves, lime juice and kosher salt.
- Place the steak in the Ziploc bag and allow to marinate for 30 minutes in the refrigerator.
- Preheat your grill to high heat. After marinating the beef for 30 minutes, grill the steak until it is nicely charred on both sides, about 10 – 12 minutes. You want your steak to be medium-rare to medium. Don’t overcook it, or it will become very tough.
- Allow the steak to rest for 5 – 10 minutes, then chop it into bite-size pieces and set aside.
For the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until the mixture just starts to turn golden brown.
- Slowly add the warm milk, whisking constantly, then repeat with the warm heavy cream.
- Bring the mixture to a boil, whisking often. Add the grated cheddar, Monterey Jack, and smoked gouda to the saucepan and whisk until melted.
- Add the pinch of cayenne, cumin, minced pickled jalapenos, pickled jalapeno juice and the Pico de Gallo to the pan and stir to combine. Remove from the heat, but keep warm, stirring occasionally.
For The Black Beans:
- Rinse the black beans well and place them in a medium bowl. Add the minced sweet onion, Kosher salt, and the dried oregano, stir to combine and set aside.
To assemble:
- Preheat your grill or BBQ to medium heat, about 350 degrees F.
- Line a baking sheet with parchment paper and place the empty tin can in the center of the baking sheet.
- Place 1/4 of the bag of tortilla chips in the bottom of the can. Using a soup ladle, 2 spoonfuls of cheese sauce over the tortilla chips, make sure they are covered in the sauce.
- Next, sprinkle a layer of the beef, black beans, Pico De Gallo, shredded cheddar cheese, sliced pickled jalapenos, sliced red onion, and chopped cilantro.
- Repeat 2 – 3 more times, starting with the tortilla chips until the can is full.
- Place the baking sheet on the preheated grill and close the lid. Allow the nachos to heat through; it should take about 15 – 20 minutes.
- Remove the baking sheet from the grill and place on a heat-safe surface. Using oven mitts or heat-resistant gloves, gently jiggle the can as you slowly lift it up. The nacho tower will collapse slightly, but not to worry.
- Garnish the nachos with more Pico De Gallo, sliced red onion, chopped cilantro, and pickled jalapenos. Drizzle some Mexican crema or sour cream over the top and serve!
- You can serve it with additional cheese sauce, sour cream, Pico De Gallo, guacamole, or your favorite salsa for dipping.
Notes
- Buy jarred queso cheese sauce instead of making your own (although it will not be as good!)
- Find the best Pico de Gallo Recipe here.
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