Bucket Nachos Recipe
Nacho cheese, house made queso, black beans, corn, jalapenos, green sauce, pico de gallo, onions | served bucket style with salsa + sour cream | add seasoned beef or chicken 7.50 | add guacamole 4.25
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Ingredients
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Base & Chips
Cheeses & Sauces
Proteins & Add-ins
Fresh Toppings & Salsa
Seasoning & Garnish
Method
Prep
Prepare fresh toppings
Dice tomatoes and onions and mix with chopped cilantro, 1 tsp lime juice and 1/4 tsp salt to make pico de gallo. Finely dice 1/2 cup red onion separately for scattering. If using guacamole, mash avocado with 1/2 lime juice, pinch of salt and set aside.
Drain and rinse 1 cup canned black beans. Thaw or warm 1 cup corn kernels; if using fresh or frozen and you prefer char, toss corn with 1/2 tbs oil, a pinch of salt, and sauté in a hot skillet until lightly charred (3–4 minutes). Warm pickled jalapeños if desired.
Optional Proteins (add-on)
Seasoned ground beef
Heat 1 tbs oil in a skillet over medium-high. Add 1 lb ground beef, breaking up with a spoon. Cook 6–8 minutes until browned. Add 1 tsp cumin, 1 tsp chili powder, 1/2 tsp kosher salt and 1/4 tsp black pepper, stir to combine and cook 1–2 more minutes. Drain excess fat and keep warm.
Seasoned shredded chicken
If starting with cooked chicken, shred 1 lb and toss with 1 tbs oil, 1 tsp chili powder, 1/2 tsp cumin and 1/2 tsp salt. Warm in a skillet for 3–4 minutes until heated through. If cooking raw chicken, sauté breasts in oil, season and shred once cooked.
Assembly — Bucket Style
Use a large heatproof bucket or deep serving bowl. Place half the tortilla chips into the bottom, spreading into an even layer.
Spoon one cup total of the warm nacho cheese and one cup of house-made queso over the chips in even dollops. Reserve the remaining cheeses for an additional layer.
Scatter half of the black beans and half of the corn evenly over the cheese layer. Add a few spoonfuls of pico de gallo and a sprinkle of the diced red onion.
Add another generous layer of chips to build height. Repeat: pour remaining nacho cheese and queso over the second layer so it cascades through the chips.
Top with remaining black beans, corn, pickled jalapeños to taste, and the remaining pico de gallo. Drizzle green sauce (approximately 3 tbs) over the top in a thin zig-zag.
If adding seasoned beef or chicken, distribute it evenly between the cheese layers or reserve some on top so every scoop has protein.
Finish with chopped cilantro and a final sprinkle of diced red onion. Serve the bucket with bowls of salsa, sour cream and optional guacamole on the side, plus lime wedges.
Serving & Reheating
Serve immediately so chips remain crisp. For leftover reheating, transfer portions to an oven-safe dish and bake at 325°F (160°C) for 6–8 minutes until cheese is warmed; avoid covering tightly to retain some crispness.