Corned Beef Nachos Recipe

Break up canned corned beef

Open the canned corned beef and transfer to a bowl. Use a fork to shred and break it into small bite-sized pieces. Set aside.

Crisp the corned beef

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. When melted and foaming, add the shredded corned beef in an even layer. Press lightly and let cook undisturbed 2–3 minutes to brown, then toss and cook another 2–3 minutes until edges are crisp. If the beef seems dry, splash up to 60 ml (about 1/4 cup) beer or beef broth and scrape the browned bits to moisten. Remove from heat and set aside.

Halve the avocados, remove pits and scoop flesh into a medium bowl. Add lime juice immediately and mash with a fork to your desired texture (slightly chunky is recommended). Fold in the finely diced red onion, seeded diced tomato, minced jalapeño, chopped cilantro, kosher salt and black pepper. Taste and adjust seasoning or lime. Keep covered with plastic wrap directly on the surface if not using right away to prevent browning.

Preheat the oven to 200°C (400°F) and position a rack in the upper third. On a large oven-safe platter or rimmed baking sheet, spread half the tortilla chips into an even layer. Sprinkle half the cheddar and half the Monterey Jack over the chips. Scatter the crisped corned beef evenly on top, then add the remaining chips and remaining cheeses to build a layered pile so heat and cheese distribute well.

Place the assembled nachos in the preheated oven for 6–8 minutes, or until cheese is melted and bubbling and edges of chips are just toasted. Watch closely to avoid burning.

Remove nachos from oven. Immediately top with dollops of fresh guacamole (use about half to three-quarters of the guacamole), spoon pickled jalapeños evenly over the top, and scatter sliced green onions and cilantro leaves. Drizzle crème fraîche or sour cream in a thin stream or dollops across the platter. Add optional crumbled feta/cotija and microgreens if using. Serve with lime wedges and hot sauce on the side so guests can add more heat.

Serve hot: transfer to the table and encourage guests to squeeze lime over individual portions. Leftovers: Store any leftover toppings separately (avocado will brown; press plastic on surface) and reheat nachos briefly in a 180°C (350°F) oven for 4–6 minutes to refresh—avoid microwaving to keep chips crisp.