Best 2 Epis 50 Ingredient Super Bowl Nachos Recipes

**Indulge in the Ultimate Game Day Feast with 50-Ingredient Super Bowl Nachos Fiesta:**

Prepare to tantalize your taste buds with the most extravagant and delectable nacho platter you've ever encountered! This Super Bowl Sunday, gather your friends and family around an epicurean masterpiece featuring 50 carefully curated ingredients that will elevate your nacho experience to new heights. From the crispy tortilla chips forming the foundation to the flavorful toppings adorning the summit, each element of this dish is meticulously selected to create a symphony of flavors and textures that will leave an unforgettable impression. Dive into a world of bold and zesty salsas, creamy and luscious dips, succulent and savory meats, an array of tantalizing vegetables, and an explosion of vibrant cheeses. With every bite, you'll embark on a culinary journey that will transport your taste buds to nacho paradise. So, get ready to witness the nacho extravaganza that will steal the show at your Super Bowl party!

Here are our top 2 tried and tested recipes!

EPI'S 50-INGREDIENT SUPER BOWL NACHOS

Epi's 50-Ingredient Super Bowl Nachos image

Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.

Provided by Rhoda Boone

Yield 20-30 servings

Number Of Ingredients 58

Ingredients

6 (9-ounce) bags restaurant-style tortilla chips
For the Spinach-Artichoke Dip Nachos:
2 cups store-bought or homemade spinach dip, warmed
1 large yellow onion, thinly sliced, caramelized
12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
10 ounces grated Fontina cheese (about 4 cups)
1 1/2 ounces finely grated Parmesan (about 1/2 cup)
3/4 cup cherry tomatoes, quartered
For the Loaded Potato Skin Nachos:
1 pound sliced bacon
2 large russet potatoes (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
3 cups ridged potato chips (about 3 ounces)
8 ounces grated cheddar (about 2 1/2 cups)
8 ounces grated Monterey Jack (about 2 1/2 cups)
3/4 cup sour cream, plus more for serving
2 scallions, thinly sliced
1/2 teaspoon paprika
2 tablespoons sliced chives
1/2 avocado, diced
For the Baby Back Rib Nachos:
4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
1/2 cup barbecue sauce, plus more for serving
1 pound shredded smoked mozzarella (about 4 cups)
1/2 cup coarsely chopped pickled jalapeños
1 cup store-bought or homemade vinegary slaw
1/4 cup finely chopped white onion
2 tablespoons cilantro leaves with tender stems
For the Meat Lover's Pizza Nachos:
4 cups marinara sauce, drained in a paper towel-lined colander
6 ounces sliced pepperoni
6 ounces Canadian bacon, cubed
10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pound grated mozzarella, (about 4 cups)
1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
1/4 cup black olives, pitted, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons basil leaves, torn
For the Buffalo Chicken Nachos:
4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
4 ounces crumbled blue cheese (about 2/3 cup)
1 small red onion, thinly sliced
1 stalk celery with leaves, thinly sliced
2 pickled pepperoncini peppers, seeded, sliced
For serving:
2 cups store-bought or homemade queso dip
1 crispy tostada bowl or taco salad shell
Special Equipment:
1 (18x26") or 2 (13x18") baking sheets, lined with foil

Steps:

Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8-10 minutes. Then finish with fresh toppings.
For the Spinach-Artichoke Dip Nachos:
Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
After baking, top with sliced tomatoes.
For the Loaded Potato Skin Nachos:
Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4-6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8-12 minutes. Transfer to another paper towel-lined plate.
Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
For the Baby Back Rib Nachos:
Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
For the Meat Lover's Pizza Nachos:
Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
For the Buffalo Chicken Nachos:
Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
To serve:
While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.

SUPER NACHOS

Super Nachos image

This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day.

Provided by Melanie

Categories Trusted Brands: Recipes and Tips Sparkle

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
¾ cup water
1 (18 ounce) package restaurant-style tortilla chips
1 cup shredded sharp Cheddar cheese, or more to taste
1 (15.5 ounce) can refried beans
1 cup salsa
1 cup sour cream, or more to taste
1 (10 ounce) can pitted black olives, drained and chopped
4 green onions, diced
1 (4 ounce) can sliced jalapeno peppers, drained

Steps:

Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 39.7 g, Cholesterol 44.2 mg, Fat 24.5 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 1081.2 mg, Sugar 2.1 g

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the flavor of your nachos.
Don't be afraid to experiment: There are endless possibilities when it comes to nacho toppings. Get creative and try different combinations of flavors and textures.
Make sure your nachos are hot and crispy: This is the best way to enjoy them. If you're reheating nachos, be sure to do so in a preheated oven.
Serve nachos with your favorite dipping sauce: There are many different dipping sauces to choose from, so find one that you enjoy. Some popular options include salsa, guacamole, and sour cream.

Conclusion:

Nachos are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for parties, game days, or a quick and easy meal. With so many different ways to make nachos, there's sure to be a recipe that everyone will love. So next time you're looking for a fun and easy dish to make, give nachos a try. You won't be disappointed!

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