Dumpster Fire Nachos: A Recipe for Flavor and Fun

Nachos are a classic comfort food, loved for their endless variations and versatility. But what if you could take nachos to a whole new level? Enter Dumpster Fire Nachos – a dish that is as bold and fiery as it sounds. With a blazing green fire sauce, seasoned beef, creamy guacamole, and all the crunchy nacho goodness you could ask for, these nachos bring the heat and the flavor in a way that’ll make you want to celebrate every little dumpster fire in life (and let’s face it, we all have a few).

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Whether you’re hosting a game day party, craving a snack that packs a punch, or simply want to impress your friends with your cooking skills, Dumpster Fire Nachos are the perfect choice. Not only are they loaded with bold flavors, but they are surprisingly beginner-friendly, so even if you’re new to the kitchen, you can pull them off with ease. Plus, the recipe is flexible, allowing you to make it your own with just a few tweaks. So grab your apron, roll up your sleeves, and let’s dive into these fiery nachos that are sure to be a hit!

Ingredients and Preparation

To make these nachos, you’ll need a combination of fresh ingredients and some pantry staples. The recipe consists of three parts: the fire sauce, the guacamole, and the nachos themselves. While some of these components take a little time, the results are well worth the effort. Below, I’ll list the ingredients and give you some options for substitutions if needed.

Fire Sauce Ingredients:

• 1 lb jalapeños
• 18 cloves garlic
• 1/4 cup cilantro
• 1 1/2 tsp salt
• 1 tsp white vinegar
• 2 Tbsp tequila (optional, but adds a nice kick)
• 1/3 cup vegetable oil

Guacamole Ingredients:

• 2 ripe avocados
• 1/4 cup pico de gallo
• 1/2 tsp garlic powder
• 1 Tbsp lemon or lime juice
• 1/2 tsp salt (or more to taste)

Nacho Ingredients:

• 1 lb tortilla chips (approximate)
• 2 cups refried beans (you can use black beans or any beans you prefer)
• 1 lb ground beef (or you can substitute with chicken for a leaner option)
• 1 1/2 Tbsp taco seasoning
• 1/2 cup water
• 12 oz cheddar cheese, freshly shredded
• 1/2 cup pico de gallo (approximate)
• Sour cream (for garnish)

Step-by-Step Instructions

This recipe is broken down into three parts, but don’t worry – it’s easier than it seems. Let’s start with the fire sauce, then move on to the guacamole, and finish with the nachos themselves.

Step 1: Make the Fire Sauce

1. Preheat your oven to broil. Place the jalapeños on a sheet pan and broil them for 10-12 minutes, flipping them halfway through. The goal here is to get them nice and blistered. Once done, transfer the jalapeños to a mixing bowl and cover them tightly with plastic wrap. Let them steam for about 10 minutes.
2. While the peppers are steaming, place the garlic cloves on the same sheet pan and broil them for 4-5 minutes until they are fragrant but not browned. This helps mellow the garlic’s sharpness and makes it perfect for the sauce.
3. Once the jalapeños have cooled down a bit, remove the skins. The steam should have made this process easier. Discard the stems, and now you have the option to adjust the heat level of your sauce. If you want a mild sauce, remove all the seeds; for a moderately spicy sauce, leave half the seeds; for an extra fiery sauce, keep all the seeds.
4. Place the jalapeños, garlic, cilantro, salt, vinegar, and tequila in a high-powered blender. While blending, slowly pour in the vegetable oil in a steady stream. Continue blending until the mixture is smooth and emulsified. You’ll know it’s done when there are no lumps.
5. Transfer your fire sauce to an airtight container and store it in the fridge. This sauce will stay fresh for about a week. You can also use condiment bottles for easy drizzling when serving.

Step 2: Prepare the Guacamole

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a potato masher or fork until they reach your desired consistency (chunky or smooth – it’s up to you).
2. Add the pico de gallo, garlic powder, lemon or lime juice, and salt. Stir everything together and taste it. Adjust the seasoning if needed.
3. To keep your guacamole fresh, cover the surface with plastic wrap to prevent browning, and set it aside while you prepare the nachos.

Step 3: Make the Nachos

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, warm the refried beans over medium-low heat, stirring occasionally until heated through. Set aside.
3. In a large skillet, brown the ground beef over medium heat. Once browned, drain any excess fat and return the beef to the skillet. Add 1 1/2 Tbsp of taco seasoning and 1/2 cup of water. Stir to combine, then let it simmer on low for about 20 minutes, allowing the flavors to meld together.
4. Spread the tortilla chips on a large sheet pan or individual cast-iron skillets. Top with spoonfuls of refried beans and the seasoned ground beef, ensuring everything is evenly distributed.
5. Sprinkle the shredded cheddar cheese over the chips and toppings. Bake the nachos in the preheated oven for 10-12 minutes, or until the edges of the chips are lightly browned and the cheese is melted.
6. Once baked, remove the nachos from the oven. Using a spoon or a cookie scoop, add a dollop of sour cream and two scoops of guacamole to each skillet. Top with a sprinkle of pico de gallo and drizzle generously with the fire sauce. Serve warm and enjoy!

Beginner Tips and Notes

1. Don’t Overcook the Beef: If you’re using ground beef, be careful not to overcook it. Overcooking can make the meat dry. Just brown it until it’s fully cooked, and then simmer it in the taco seasoning mixture.
2. Make Your Own Fire Sauce: The fire sauce in this recipe can be quite spicy, so you can adjust the heat level by removing more or fewer jalapeño seeds. If you find that your sauce is too spicy, add a little extra oil to mellow it out.
3. Substitutes for Guacamole: If you’re not a fan of guacamole, you can swap it out for salsa or a creamy ranch dip. You can also make the guacamole in advance to save time.
4. Keeping Nachos Crispy: If you’re making nachos in a skillet, make sure the chips are spread out in a single layer. If the chips overlap too much, they can get soggy. Also, be sure to bake the nachos just long enough to melt the cheese – don’t let them stay in the oven too long, or the chips will burn.
5. Serving for a Crowd: This recipe yields 4-8 servings, but you can easily scale it up for a larger crowd. You can also prepare everything ahead of time and bake the nachos just before serving.

Serving Suggestions

While these Dumpster Fire Nachos are a complete dish on their own, they pair perfectly with a variety of sides or drinks:

• Sides: Pair the nachos with a fresh salad, such as a tangy cilantro-lime slaw, or a simple side of seasoned rice. For extra flavor, add a side of Mexican street corn or roasted vegetables.
• Sauces: If you’re looking for additional dipping options, serve your nachos with some extra fire sauce, a mild ranch dressing, or a cooling yogurt-based dip.
• Drinks: The spicy nature of the fire sauce calls for something refreshing. Serve your nachos with cold beers, a chilled margarita, or even a homemade limeade to balance the heat.

Engagement Features

Have you tried making these Dumpster Fire Nachos yet? I’d love to hear how they turned out for you! Did you adjust the heat level of the fire sauce? Or did you make any creative swaps with the ingredients? Share your thoughts and experiences in the comments below. Let’s make this recipe even more fun by swapping tips and ideas. Happy cooking, and enjoy the fiery flavors!