DIY Nacho Bar
This guide is just a starting point to create a DIY nacho bar that is as simple or as complex as you want. Use the buttons below to scale up to 2x or 3x the amounts listed below. And make sure to check the notes for additional recommendations on serving amounts. Be sure to grab bowls for serving or, ideally, get disposable 3-pound food boats which are a great size for individual nacho servings.
Servings: 10
Cost: $10.00
Equipment
- Saucepan or Slow Cooker
Ingredients
- 30 ounces ground meat (uncooked ground beef, turkey, or chicken)
- 2 packets taco seasoning
- 30 ounces Seasoned Pinto Beans or Seasoned Black Beans
- 30 ounces nacho cheese
- 20 ounces tortilla chips (I love to get a mix of blue and yellow / white corn chips)
- 16 ounces sour cream
- 10 ounces guacamole
- 1 heart Romaine lettuce, shredded
- 10 ounces salsa (one type or get a mix)
- 4 ounces sliced black olives
Extras (Optional):
- flavored sour cream-based dips
- pickled jalapeños
- pickled onions
- cilantro or green onions
- chopped sweet peppers
- hot sauce
Instructions
- Cook the ground meat with the taco seasoning according to package directions.
- Warm the beans in one container and the cheese in another container. See notes below about keeping these ingredients warm while you serve them.
- Set out all of the ingredients and let everyone DIY their own nachos.
Notes
If you’re serving both ground meat and beans, plan on 3 ounces of each per adult. However, if you’re only serving one or the other, aim for closer to 5 ounces of one.
If you will be leaving your ingredients out for more than 30 minutes, it’s a great idea to keep the cooked meat, nacho cheese, and beans in small slow cookers or warming trays. Similarly, keep the cold ingredients chilled in a large shallow bowl or baking dish with a layer of ice cubes poured around them.