The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick's Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.

  • Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.

  • Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.

Nutrition Facts

854 calories; protein 30.9g; carbohydrates 42.4g; fat 63.5g; cholesterol 128.2mg; sodium 1749.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2020
I made a couple of changes to make this keto friendly and it was delicious! I used chicharrones instead of tortilla chips, sugar-free ketchup, and dill pickle relish instead of sweet. My husband loved them! Read More
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