Copycat Tacky Jacks Mexican Garbage Nachos Recipes

COPYCAT TRASH CAN NACHOS RECIPE

Steps:

• Make Ahead: You can (and should) make your meat, black bean puree, pico de gallo and pickled red onions ahead of time

COPYCAT TACKY JACKS MEXICAN GARBAGE NACHOS

Steps:

• Preheat oven to 375
• Brown ground beef and add taco seasoning (or 1-2 Tbsp Taco John's seasoning) per package instructions
• Set disposable cake pan inside a cake pan
• Layer chips, ground beef, salsa and cheese and mound up in the center - be sure to get some cheese, salsa and beef in the layers!!!! Not just on top!
• Once layers are made - top with tomatoes, onions, salsa, jalapenos and olives
• Bake for 5-10 minutes until cheese is melted - but keep an eye on it - don't let the cheese dry out
• Remove from oven and top with sour cream and guacamole

TRASH CAN NACHOS

Steps:

• Carne Asada: Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop.
• Super Melty Cheese (SMC): Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapenos and pickled jalapeno juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.
• Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.
• Make the carne asada, super melty cheese (SMC) and black beans (see above).
• Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer 1/4 pound tortilla chips one-quarter of the way up.
• Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema.
• Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno.