St. Patrick’s Day is just around the corner and we normally have corned beef (without the cabbage because I’m the only one who likes that) sometime around March 17th.
I mean, our name is Ireland. T’would be a bloody shame if we didn’t celebrate.
The problem with corned beef and our family is that we end up buying a decent-sized corned beef, but then end up with leftovers.
So, what do we do with the leftover corned beef?
It’s Nacho Time
That’s right. I said nachos.
I know…you said what?
Most of the time people choose between chicken or beef nachos if they’re adding a protein to this already hearty chip dish.
So, what is this Irish nacho thing I’m talking about?
It’s simple. Swap out corned beef for the chicken, ground beef, or steak you normally put on your nachos. And sub in some shredded Irish cheese
Sounds disgusting, you say? That’s what I thought…
Boy was I wrong.
My sister originally told me about Irish nachos and I looked at her like she was a lunatic. (In fairness, she IS a lunatic, but that’s my own opinion and I digress…)
However, one weekend, I found myself at an Irish bar in Denver and what was on their menu?
Irish nachos! It wasn’t even close to St. Patrick’s Day and this wasn’t a special. This was a staple on their menu.
Hmmmm…maybe there was something to this idea after all.
And, maybe my sister isn’t a lunatic…Nah. That’s just silly talk.
Simple to Make—Irish Nachos
Still not convinced?
Have a little faith in this Irish lass! You’re going to love the combination of the salty, sour, pickled spice flavor of the corned beef when you pair it with tangy and creamy Irish cheese.
Serves: All the Hooligans
- 1 C (or more if you want them beefier) shredded or sliced corned beef. You can use deli corned beef if you’re not fully committed to making an entire cut of corned beef, but ask them to do a thick cut rather than thin sandwich slices. I forgot this and ended up with the thinner sliced corned beef this time. If you’re making a whole corned beef, follow the package directions to slow cook it and then shred it.
- Tortilla chips (pick your favorite—Scoops, restaurant-style, hint of lime, corn—whatever you like)
- 2 C. shredded Irish cheese–Preferably use two different kinds of Irish cheese such as Dubliner (a hard cheese similar to cheddar) and Blarney (a milder cheese similar to Gouda). You’ll probably only find these in blocks and will have to shred them yourself. I’ve yet to find shredded Irish cheese in my grocery store.
- 1 C. diced Roma tomatoes
- 1 avocado, diced
- ¼ C. green onion, thinly sliced on the diagonal
- Sliced fresh or pickled jalapenos (use more or less depending on your preference)
- ¼ C. chopped cilantro (or, for those who hate cilantro, you may use parsley)
- Sour cream
- Any other nacho toppings you love (olives, salsa, pico de gallo, black beans, etc.)
- Slow cook and shred your corned beef if you’re not using deli corned beef.
- Preheat oven to 350°.
- Line a sheet pan with parchment paper.
- Place tortilla chips on the parchment-lined sheet pan in a single layer.
- Top with corned beef, cheeses, tomatoes, green onions and jalapenos. If you’re adding black beans, salsa, pico de gallo, olives or other nacho toppings, go ahead and add them now).
- Repeat, adding a second and/or third layer to your nachos.
- Place sheet pan in oven for 2-5 minutes until cheese is melted and nachos are golden brown.
- Top with diced avocado, cilantro (or parsley) and sour cream.