5 Super Bowl Nachos That You Should Have on Game Day

Super Bowl Nachos
Credit: Ilya S. Savenok / Stringer

No Super Bowl game day is complete without a big platter of nachos loaded with cheese and your favorite toppings. We compiled five delicious nacho recipes with some interesting toppings which are guaranteed to be an instant hit at your Super Bowl 2017 party. Watch the NFL finals with any of these delicious nacho dishes.

5 Super Bowl Nachos Recipes

1. Loaded Potato Skin Nachos Recipe


  • 1 pound sliced bacon
  • 2 large russet potatoes (about ½ pound)
  • Kosher salt
  • Freshly ground black pepper
  • Tortilla chips
  • 3 cups ridged potato chips
  • 8 ounces grated Cheddar (about 2 ½ cups)
  • 8 ounces grated Monterey Jack (about 2½ cups)
  • ¾ cup sour cream, plus more for serving
  • 2 scallions, thinly sliced
  • ½ teaspoon paprika
  • 2 tablespoons sliced chives
  • ½ avocado, diced

Take a large saucepan and cook the bacon over medium heat for 10 minutes or until crisp. Transfer the bacon to a paper towel-lined plate. Remove the burned bits from the bacon fat and reserve the fat in the pan.

Thinly peel the potatoes into long strips. Wash the potato skins and fry them in the fat over a high flame for four to five minutes. They should look golden brown before you turn off the heat. Season the fried potato skins with a pinch of salt.

Next, cut the peeled potatoes into ½-inch cubes and cook them in the fat for 8 to 12 minutes. Add salt and pepper. Keep stirring occasionally, until crispy golden brown.

Now, nachos bowl. In a large bowl, add tortilla chips, top it with 1/3 of the potato chips and potato cubes. Crush the bacon on it and grate some Cheddar and Monterey Jack cheese on top of it.

Now, add ¾ cup of sour cream, some scallions, and a pinch paprika. Create two or more layers with the ingredients in similar fashion.

Bake and garnish with more sour cream, fried potato skin strips, chives, avocado, and pepper.

2. Spicy Pork Belly Nachos Recipe


  • ¼ cup gochujang sauce (spicy Korean red pepper paste)
  • 2 tablespoons gochukaru (red pepper flakes)
  • 1 tablespoon garlic powder
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin (rice wine vinegar)
  • 1 pound pork belly, cut into ¼-inch bite-sized chunks
  • 8 ounces sour cream
  • ¼ cup Chung Jung One Spicy Ketchup Sauce
  • 8 to 10 ounces tortilla chips
  • 8 ounces (or more) Colby and Monterey Jack shredded cheese
  • 6 to 8 stalks green onion, thinly sliced
  • 1 to 2 Korean green chili peppers, thinly sliced
  • 1 avocado, diced


Mix the gochujang sauce, gochukaru, garlic powder, soy sauce, sesame oil, and mirin in a medium-sized bowl. All the ingredients should be combined well.

Next, add the pork belly chunks into the mixture. Mix thoroughly until coated well. Cover the bowl and put it in the refrigerator for 20 minutes.

Meanwhile, prepare the dip. Whisk sour cream and spicy ketchup sauce together in a small bowl. Cover and put it in the refrigerator.

Grease a large pan and heat it over medium heat. Cook the pork mixture. Slowly the sauce caramelizes and the sides of the pork will char. Turn off the heat.

Now, preheat the oven. Keep the rack at least six inches from the broiler. Take a skillet and lay half the amount of chips, then half the amount of cheese, half the amount of pork, and half the green onions in it. Repeat the layer. Put the skillet in the oven and broil it for two minutes. Do not let it burn.

Add a spoonful of sour cream, and garnish with the green pepper slices and avocado.

Super Bowl 51 Dessert/Appetizer Plates


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3. Cheesy Baked Salsa Dip and Jalapeno & Lime Guacamole Recipe


For Cheesy Baked Salsa Dip:

  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup Tostitos salsa
  • 1 tablespoon chopped jalapenos, less if you prefer
  • ¼ cup chopped fresh cilantro
  • 1 bag of Tostitos Multigrain Scoops! tortilla chips

For Jalapeno & Lime Guacamole:

  • 5 ripe avocados, peeled and pit removed
  • 1 to 4 teaspoons minced jalapeno pepper, depending on your heat tolerance
  • 2 green onions chopped
  • ½ cup chopped fresh cilantro
  • Juice from 1 fresh lime
  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1 bag Tostitos Cantina Extra Thin Tortilla Chips


For Cheesy Baked Salsa Dip

Preheat the oven to 450°F.

Scatter ¾ cup of grated cheese in a baking dish. Pour some salsa sauce on it and add the remaining ¾ cup cheese.

Add in the jalapenos and cilantro. Bake the ingredients for three to five minutes. Check for the bubbling of the cheese. When done, garnish with fresh cilantro. Serve with tortilla chips.

For Jalapeno & Lime Guacamole

Toss the avocado, jalapeno, onions, cilantro, and olive oil into a food processor and mix. Do not make a runny paste, make it semi-smooth.

Add the lime juice and sprinkle some salt and pepper. Scoop it out in a small bowl and serve with warm tortilla chips.

4. Beef & Bean Oven Nachos Recipe


  • ¾ to 1 lb ground beef
  • ½ cup finely chopped onion
  • 1 tablespoon taco seasoning (homemade taco seasoning recipe here)
  • 15 oz can black beans, rinsed and drained
  • Salt and pepper to taste
  • Tortilla chips, whatever brand you love
  • 1½ cups shredded Mexican blend cheese
  • Sour cream, garnish
  • Guacamole, garnish
  • Fresh fruit, as side dish


In a medium-sized skillet, cook the ground beef with chopped onions and taco seasoning. Keep the heat medium.

Drain the cooked beef and add in the black beans for two minutes over low heat. Turn off the heat when done.

Next, lay the tortilla chips on a baking dish and top it with the bean-beef mixture. Shred some cheese on it. Bake it in the oven for at least 15 minutes, until the cheese melts.

Garnish with sour cream, guacamole or other nacho toppings. You can also serve it with fruits on the side.

5. Shrimp Nacho Bites Recipe


  • 40 to 50 scoop-shaped tortilla chips
  • 1 cup black beans
  • 1 cup corn, fresh or frozen
  • 40 pieces small frozen, deveined shrimp, thawed and tails removed
  • 1 cup shredded Cheddar or Monterey Jack cheese (or a combination)
  • 1 avocado, sliced into 1-inch pieces
  • ½ cup salsa
  • ½ cup sour cream
  • ½ cup cilantro, finely chopped


Lay the tortilla chips on a baking dish. Take small amounts of the black beans and corn kernels and spread them evenly on the tortilla chips. Place shrimps on top of it and finish it with cheese nicely grated over it.

Put the baking dish in a preheated oven and broil it for five to seven minutes, or until the cheese melts completely. Take the dish out.

Garnish with small slices of avocado, a dollop of salsa, and sour cream. You can also sprinkle some fresh cilantro. Serve warm.


Boone, R., “Loaded Potato Skin Nachos,” Today web site, February 2, 2016; http://www.today.com/recipes/loaded-potato-skin-nachos-t70556, last accessed February 1, 2017

Kim, A., “Spicy Pork Belly Nachos,” Today web site, November 3, 2016; http://community.today.com/foodclub/recipe/spicy-pork-belly-nachos, last accessed February 1, 2017

“JALAPENO & LIME GUACAMOLE AND A CHEESY BAKED SALSA DIP!,” A Pretty Life In The Suburbs web site; http://www.aprettylifeinthesuburbs.com/jalapeno-lime-guacamole-cheesy-baked-salsa-dip/, last accessed February 1, 2017

“Beef & Bean Oven Nachos,” 5 Dollar Dinners web site, September 7, 2015; http://www.5dollardinners.com/beef-bean-oven-nachos/, last accessed February 1, 2017

“SHRIMP NACHO BITES,” Brown Eyed Baker web site, August 20, 2012; http://www.browneyedbaker.com/shrimp-nacho-bites/, last accessed February 1, 2017