Guy Fieri's Trash Can Nachos Are an Edible Masterpiece — Here's How to Make Them

Did someone say Flavortown?

The name Guy Fieri is almost synonymous with ridiculously delicious food, so it's no wonder a dish called Trash Can Nachos graces the menu at his Tequila Cocina restaurant in Boston. Order this app and you get a glorious Tex-Mex tower so high it'll reach the top of your head. Oh, and it's absolutely delicious.

So, what do you do when travel is limited but you're craving a plate of fully loaded tortilla chips? Recreate Guy's stack of nacho magic at home, of course. Here's how.

Listen to Allrecipes "Homemade" podcast to hear more about Guy Fieri's cooking!

To start, make sure you have the proper equipment. You'll need a large base (I used a plastic platter) and a nacho mold of some kind. The taller and wider, the better because hey, we're all about aesthetics here. I used an old holiday popcorn tin after carefully removing the bottom of the metal tin with a can opener, but any trash can-esque structure will do.

Did you know you can actually buy an entire Trash Can Nacho kit for easier construction? Check out these Goldbelly deliveries with your choice of brisket, pulled pork, or black beans.

The most essential ingredient is a recipe in itself called SMC, or Super Melty Cheese. This is exactly how it sounds — a lucious, ooey-gooey cheese sauce that seeps over every chip crevice, ensuring no bite is left dry. This is the secret sauce, and you'll never want to have another plate of nachos without it.

Guy Fieri's Trash Can Nachos

(an at-home adaptation)

  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 oz mild cheddar cheese (plus more for toppings)
  • 2 oz Oaxaca cheese
  • 2 oz monterey jack cheese
  • 2 oz smoked gouda cheese
  • 1 tsp cumin
  • 1 tsp cayenne
  • 1 tablespoon pickled jalapeno juice
  • 2 bags of tortilla chips
  • 1 can black beans
  • 16 oz chopped carne asada (or ground beef)
  • Desired toppings
  1. Prepare the SMC by melting butter in a saucepan over medium heat, then whisking in flour until combined and toasty, about 5 minutes. Whisk in heavy cream and whole milk. Add cheese and stir to combine. Add in the cayenne, cumin, and pickled jalapeno juice. Stir and remove from heat.
  2. Preheat oven to 350 degrees. On a sheet pan, spread 1 bag of tortilla chips out into a single layer. Cover with half of the SMC, meat, black beans, and shredded cheese. Repeat with a second sheet pan and remaining ingredients. Bake in the oven for about 5 minutes, or until the shredded cheese has melted.
  3. Place the "trash can" mold on your serving dish. Using a spatula, fill the mold with a layer of nachos, more cheese, and then your additional toppings. Repeat until no ingredients remain. Carefully lift up your mold to reveal the nacho tower. Garnish the top with cilantro, red onion, avocado, or sour cream. Serve immediately.
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