Trash can nachos
Trash can nachos is a medium American recipe that serves 4. 680 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $46.87 total, $11.72 per serving
Ingredients
- 12 oz Tortilla Chips (Sturdy, restaurant‑style chips for holding heavy toppings)
- 2 cups Barbecue Chicken (Shredded, cooked chicken tossed in your favorite BBQ sauce)
- 1 cup Cooked Turkey (Shredded leftover turkey or deli‑style sliced turkey, torn into bite‑size pieces)
- 8 oz Pepperoni Slices (Thinly sliced, adds salty spice)
- 2 tbsp Brown Sugar (Mixed into baked beans for a sweet glaze)
- 1 can Hickory Baked Beans (15‑oz can, sweet and smoky flavor)
- 2 cups Shredded Cheddar Cheese (Sharp cheddar for melt and flavor)
- 1 cup Shredded Mozzarella Cheese (Provides extra stretchiness)
- 1 oz Jalapeño Slices (Fresh or pickled, for heat)
- 2 stalks Green Onions (Thinly sliced, for fresh garnish)
- 1/2 cup Sour Cream (For serving on the side)
- 1 tbsp Olive Oil (Lightly drizzles chips to keep them crisp during baking)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it fully preheat while you prepare the toppings.
Time: PT5M
Temperature: 400°F
Prepare Baked Beans
Empty the can of Hickory baked beans into a small saucepan, stir in brown sugar, and heat over medium heat for 3‑4 minutes until glossy.
Time: PT5M
Combine Toppings
In a mixing bowl, combine shredded barbecue chicken, shredded turkey, pepperoni slices, and the warmed baked beans. Toss gently to distribute evenly.
Time: PT5M
Arrange Chips on Sheet
Line the baking sheet with parchment paper, drizzle olive oil over the tortilla chips, and spread them in an even single layer.
Time: PT3M
Layer Toppings
Evenly spoon the mixed meat‑bean mixture over the chips, then sprinkle shredded cheddar and mozzarella cheeses, jalapeño slices, and green onion tops.
Time: PT5M
Bake Nachos
Place the sheet in the preheated oven and bake for 10‑12 minutes, or until the cheese is fully melted and the edges of the chips turn golden.
Time: PT12M
Temperature: 400°F
Serve
Remove the nachos from the oven, let cool for 2 minutes, then serve hot with sour cream on the side for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 680
- Protein
- 32g
- Carbohydrates
- 58g
- Fat
- 38g
- Fiber
- 6g
Dietary info: High Calorie, Contains Pork, Contains Meat, Not Vegetarian, Indulgent
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Tortilla Chips: Pita chips, Kettle‑cooked corn chips
- Instead of Barbecue Chicken: Pulled pork, Grilled tofu (for vegetarian)
- Instead of Cooked Turkey: Chicken, ham
- Instead of Pepperoni Slices: Salami, chorizo
- Instead of Brown Sugar: Honey, maple syrup
- Instead of Hickory Baked Beans: Kidney beans in BBQ sauce, black beans with smoked paprika
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
- Instead of Shredded Mozzarella Cheese: Provolone, fontina
- Instead of Jalapeño Slices: Sliced banana peppers, crushed red pepper flakes
- Instead of Green Onions: chives, scallions
- Instead of Sour Cream: Greek yogurt, creme fraiche
- Instead of Olive Oil: vegetable oil, avocado oil
Equipment Needed
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula
- Chef’s Knife
- Cutting Board
- Oven
Critical Steps — Do Not Skip
- Preheat the oven to 400°F (200°C) before assembling.
- Evenly distribute the heavy toppings to prevent soggy spots.
- Bake until cheese is fully melted and chips are golden but not burnt.
Chef Tips from the Video
- Use a mix of sharp cheddar and mozzarella for both flavor depth and meltiness.
- Add a splash of lime juice over the finished nachos for a bright finish.
- If you like extra crunch, toast the chips on a dry sheet for 3 minutes before adding toppings.
Troubleshooting
Nachos are soggy.
Pat the chips dry with paper towels before layering, drizzle only a thin coat of olive oil, and bake on a pre‑heated sheet for the full 12 minutes.
Cheese burns before the toppings are heated through.
Cover the tray loosely with foil after 8 minutes, then finish baking uncovered for the last 2‑3 minutes.
Toppings are unevenly distributed.
Spread the meat‑bean mixture in a thin, even layer and use a spatula to pull toppings toward the center before adding cheese.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven until hot.
Freezer: Not recommended – the chips become soggy after freezing.
Room temperature: Consume within 2 hours of cooking; avoid leaving out longer due to food safety.
Make-Ahead Tips
- Shred the barbecue chicken and turkey a day ahead and store in the fridge.
- Pre‑heat the baked beans with brown sugar and keep warm on low.
Frequently Asked Questions
What is the cultural significance and history of Trash Can Nachos in American comfort food culture?
Trash Can Nachos originated as a tongue‑in‑cheek internet challenge, celebrating excess and the love of loaded nachos in American snack culture. The concept plays on the idea of stuffing everything you have into a single dish, reflecting the indulgent, share‑able nature of American party foods.
What are the traditional regional variations of loaded nachos in the United States?
In the Southwest, nachos often feature queso, jalapeños, and refried beans, while in the Midwest you’ll find toppings like pulled pork, chili, and cheddar. Trash Can Nachos take the loaded concept to the extreme by mixing multiple meats, sweet beans, and pepperoni, which isn’t typical in any single region.
How is Trash Can Nachos traditionally served in American party settings?
They are usually presented on a large, flat tray or baking sheet placed in the center of a table, allowing guests to dig in with their hands. The dish is meant to be shared, with sour cream, guacamole, or salsa on the side for dipping.
What occasions or celebrations is Trash Can Nachos traditionally associated with in American culture?
Because of its indulgent nature, Trash Can Nachos are popular at game‑day gatherings, casual house parties, and late‑night snack sessions after concerts or movies. It’s a crowd‑pleaser for events where comfort food and fun are the focus.
What makes Trash Can Nachos special or unique in American snack cuisine?
The dish combines sweet, smoky, salty, and spicy flavors in one bite, using a mishmash of leftovers and pantry staples. Its “everything‑but‑the‑kitchen‑sink” approach sets it apart from more balanced nacho recipes.
What are the most common mistakes to avoid when making Trash Can Nachos?
Common errors include over‑loading the chips, which makes them soggy, and baking at too low a temperature, which prevents the cheese from melting properly. Also, placing the sheet too close to the oven’s heating element can burn the cheese before the toppings heat through.
Why does this Trash Can Nachos recipe use a mix of cheddar and mozzarella instead of a single cheese?
Cheddar provides sharp, tangy flavor while mozzarella adds stretch and a smooth melt. Using both creates a more complex taste and a pleasing texture that single‑cheese nachos often lack.
Can I make Trash Can Nachos ahead of time and how should I store them?
Yes, you can prep all toppings up to the point of assembling. Store the shredded meats, beans, and cheese separately in airtight containers in the refrigerator for up to 24 hours. Assemble and bake just before serving for the best texture.
What texture and appearance should I look for when making Trash Can Nachos?
The chips should stay crisp around the edges, the cheese should be fully melted and lightly browned, and the toppings should be evenly spread so each bite has a balanced mix of meat, beans, and cheese.
What does the YouTube channel Louis Gantus specialize in?
The YouTube channel Louis Gantus focuses on bold, indulgent comfort food recipes, often featuring creative twists on classic American dishes and high‑energy, humor‑filled cooking demonstrations.
How does the YouTube channel Louis Gantus's approach to American comfort food differ from other cooking channels?
Louis Gantus emphasizes maximal flavor and fun, encouraging viewers to experiment with “trash‑can” style overloads and unconventional ingredient combos, whereas many other channels aim for balanced, health‑focused meals.
Last updated: September 2, 2026
