Trash Can Nachos Recipe (Guy Fieri Copycat)


Trash Can Nachos Recipe (Guy Fieri Copycat)

How To Make Trash Can Nachos (Guy Fieri Copycat)

Loaded with seasoned beef, homemade cheese sauce, & pico de gallo, this copycat Guy Fieri trash can nachos offer a flavorful snack.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins


For Pico De Gallo:

  • 2 tomatoes, small, chopped
  • ½ cup red onion, diced
  • 1 jalapeño, seeded and minced
  • ¼ cup cilantro, freshly chopped
  • 1 tbsp lime juice
  • kosher salt and freshly ground black pepper, to taste

For Beef:

  • 1 tbsp extra-virgin olive oil
  • 1 lb ground beef
  • kosher salt and freshly ground pepper, to taste
  • 3 cloves garlic, minced
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp Cholula® Original Hot Sauce

For Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ tsp Cholula® Original Hot Sauce
  • 2 cups cheddar, shredded
  • kosher salt and freshly ground pepper, to taste

For Assembly:

  • 2 cups cheddar, shredded
  • 1 lb sour cream
  • 12 oz tortilla chips, (1 bag) thick
  • 15½ oz black beans, (1 can) rinsed and drained
  • Cholula® Original Hot Sauce, for drizzling


Pico De Gallo:

  1. In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.


  1. In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes until no pink remains.

  2. Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring for about 1 minute more until fragrant. Remove from the heat and set aside.

Cheese Sauce:

  1. In a medium pot, melt butter over medium heat. Add flour and stir for 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly for about 6 minutes until thickened.

  2. Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper.

To Assemble:

  1. Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos.
  2. In the bottom of a 110-ounce tin can, spread a thin layer of cheese sauce. Using a ¼ of the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.

  3. Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, pico de gallo, sour cream, and Cholula 2 more times. Layer the remaining nacho chips on top.

  4. Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, pico de gallo, and shredded cheese. Drizzle with Cholula before serving.
  5. Enjoy!


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