Who needs all the carbs you find in traditional nachos? We’ll, here’s the solution if you’re watching your carbohydrates. Perfectly roasted cauliflower topped with your favorite nacho toppings, such as cheese, guacamole, and salsa! Heck, you don’t even have to be counting carbs to enjoy these cauliflower nachos.
These remind me of another low-carb version of a dish: mashed cauliflower. Just like the potato version, but without the carbs. We make them often and always enjoy folk’s reaction when we tell them they aren’t eating mashed potatoes.
For other delicious low-carb snacks, make some Buffalo cauliflower bites and cauliflower popcorn.
Servings 6 -8 servings
- 1 large head cauliflower chopped
- 3 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Pickled jalapeños
Preheat oven to 425 degrees F.
Place cauliflower pieces in a large bowl.
Add the oil and toss gently to coat.
Add the salt, cumin, paprika, chili powder and garlic powder. Toss to coat.
Pour cauliflower out on a large baking sheet and spread out evenly.
Roast in the oven for 30-40 minutes or until the cauliflower is golden in color and the edges have started to crisp.
Sprinkle with the cauliflower with the cheeses and return to the oven for 5 minutes to melt the cheese.
Serve topped with salsa, guacamole and jalapeños.
I cannot stop using the cooking rack for my Char-Broil Big Easy. Not only does it give me up to 6 levels of cooking, I figured out I can add 9″ pie pans and cook things I could never cook before. Like nachos. Crunchy nachos, with melted cheese. With all of your favorite toppings. You’ll be really happy with how great the chips for crisp up in your Big Easy. They’re perfect!
You’re not cooking the nachos on the Char-Broil Big Easy, just melting the cheese and warming and crisping the chips. If you’re favorite toppings include cooked crumbled sausage or Mexican ground beef, cook the meat first before adding it to the nachos.
Check out my write-up on the cooking rack for tips and tricks!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Nachos on the Char-Broil Big Easy
You'll need a Big Easy Cooking Rack
and 9" pie pans to make these nachos.
- Tortilla chips
- Shredded cheese
- Your favorite toppings
Fire up your Big Easy.
Add the tortilla chips to the pie pans. Do not overcrowd the chips.
Top chips with shredded cheese.
Lower basket into the Big Easy.
Cook until the cheese melts.
I had a bit of leftover slow cooker pulled pork on hand. That means it’s time to make a big ole platter of nachos. But this time I thought I’d do something different than my favorite pulled pork tater-tot nachos. And something different than using tortillas chips. Yep, time for some potato chip nachos. Same great flavors as regular nachos served up on thick potato chips. It’s a nice twist on the usual.
These nachos didn’t last long. All of my favorite tastes in each bite. Perfect! I used sturdy ruffled plain chips but you could use flavored chips too. Jalapeno chips would be great for a kick, but then nacho-flavored chips would be the other obvious choice!
Also try my tater tot nachos and my classic nachos.
Potato Chip Nachos
- Thick potato chips
- Pulled pork I used my homemade smoked pulled pork, warmed
- Pinto beans
- Pico de gallo
- Cheddar cheese shredded
- Sour cream
- Cilantro chopped
Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.
Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.
If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef.
Also try my Mexican beef ribs and my slow cooker Mongolian beef.
Slow-Cooker Shredded Mexican Beef
Servings 8 -10
- 2 4 ounce cans fire-roasted diced green chiles (I used La Victoria)
- 1 4 ounce can fire-roasted diced jalapenos (I used La Victoria)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 3 pounds boneless chuck roast trimmed as desired
Combine all but the roast in a small bowl.
Rub the spice mixture over the roast, getting all sides.
Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.
Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.
The cheese sauce on these nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.
Crazy Cajun Nachos
- 3 tablespoons olive oil divided
- 1 sweet yellow onion sliced
- 1 red bell pepper sliced
- Salt and freshly ground black pepper
- 1 pound cooked Andouille sausage sliced
- 1 4-ounce can La Victoria Fire-Roasted Diced Green Chiles
- 3 cups shredded sharp cheddar cheese
- 2 teaspoons cornstarch
- 1 tablespoon Cajun seasoning
- 1 garlic clove minced
- 3/4 cup beer or beef broth. I used beef broth
- Tortilla chips warmed
- Cherry tomatoes halved
- Green onions chopped
- Sour cream
Heat 2 tablespoons of the oil in a large saute pan over medium heat.
Add onion and pepper, season with salt and pepper, and cook 10 minutes.
Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
Add the chiles, stir, and reduce heat to low to keep warm.
Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
Heat the remaining 1 tablespoon of oil in a pot over medium heat.
Add the garlic and cook for 1 minute.
Add the beer (or broth) and bring to a simmer.
Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
Spread chips out onto a large platter.
Top with the cheese sauce, then the sausage mixture.
Garnish with tomatoes, green onions, and sour cream.
I usually have a little pulled pork leftover after I smoked a pork butt on my Weber Smokey Mountain Smoker. It usually ends up on baked potatoes. Or in stromboli. Or in nachos, like these pulled pork tater tot nachos. Like any nachos, you can go pretty much nuts and put whatever you want on these. I really like the combination of red onion, green chiles, peppadews, black olives, and pinto beans. You get a mix of crunch, heat and salt. The smoked provolone sauce and spicy BBQ sauce really bring it all together.
I actually prefer tater tots (or crispy crowns) in nachos over tortillas if I’m serving them as a main dish. Tortilla chips work better in an appetizer since they turn the nachos into easy-to-eat finger foods.
Also try my potato chip nachos and my tater tot potato skins.
Pulled Pork Tater Tot Nachos
Servings 6 -8
- 1/2 bag Ore-Ida tater tots cooked per package instructions (don't be afraid to let them cook a little longer to get them extra crispy)
- Leftover pulled pork I used about a cup
- Red onion chopped
- Black olives sliced
- Peppadew peppers chopped
- 1 small can chopped green chiles
- 1 can pinto beans rinsed, drained, warmed
- BBQ sauce
- Smoked provolone cheese sauce
Spread tater tots out on a platter.
Top tots with pork.
In a small bowl, mix together the onion, olives, peppers, and chiles. Sprinkle mixture over tots.
Top with beans and add BBQ and provolone sauces.
There’s nothing easier to make then a big ole plate of nachos. Like a salad or an omelet, you can throw pretty much anything you like onto it. The key to good to this dish (besides fresh ingredients), is good ground beef and a tasty taco sauce. This version has both. I use my homemade taco seasoning, which I think puts that stuff that comes in a packet from the grocery store to shame. My hot taco sauce (very similar to what you get at Taco Bell) is nothing but good, too.
Like a blank canvas, nachos are a great way to ‘paint’ a great dish. Also try my tater tot, pulled pork tater tot, and one of my favorites, crazy Cajun nachos.
Servings 6 -8
- 1 pound ground beef
- 3-4 tablespoons taco seasoning or a store-bought packet
- Tortilla chips
- Toppings black olives, jalapenos, tomatoes, white onion, cilantro, etc
- 1/4 cup hot taco sauce
- Shredded cheese
Preheat oven to 350 F.
Spray a large baking pan with non-stick spray.
Line pan with chips. Top with toppings, drizzle with sauce, and sprinkle with cheese.
Bake until the cheese is melted and the chips are hot.
I’m not sure I’m ever going to make traditional nachos (with tortilla chips) again. I’m addicted to tater tots, and making them into nachos pretty much has me in love with them even more. I didn’t even think that was possible.Get crazy with the toppings. Just make sure you crisp up the taters before adding the toppings, and don’t drown them in sauces that make the taters soggy (booo!). I used Crispy Crowns instead of tater tots when I made these nacho. I think Crispy Crowns get crisper, and they’re flat, so they have a nice little spot for the toppings to settle on.
There’s a restaurant just north of Indianapolis, in Westfield, named the Local Eatery & Pub that makes totally outstanding tater tots. They are major league crunchy on the outside, and smooth and potatoey inside. I can’t recommend them enough!
Also try my tater tot casserole.
Tater Tot Nachos
- 1/4 cup Southwestern Sauce
- 2 green onions sliced
- 1/4 cup sharp cheddar cheese shredded
- 1/2 can chili heated
- 2 tablespoons red onion minced
- 1/2 to mato seeded and chopped