Description
The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick’s Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.
Ingredients
- ¾ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons sour cream
- 1 tablespoon sweet pickle relish
- ½ tablespoon minced red onion
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic salt
- 1 (11 ounce) package tortilla chips
- ¼ teaspoon garlic salt
- 2 cups shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- ½ teaspoon dried dill weed
- 2 cups shredded cooked corned beef brisket
- 1 cup Bavarian-style sauerkraut with caraway seeds, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix mayonnaise
- ketchup
- sour cream
- relish
- red onion
- Dijon mustard
- and garlic salt together in a small bowl until well blended. Set aside.
- Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese
- 1/2 cup Cheddar cheese
- and 1/4 teaspoon dill. Repeat layers on top.
- Bake in the preheated oven until cheeses are melted
- about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Top nachos evenly with corned beef and sauerkraut. Broil until heated through
- 1 to 2 minutes. Top nachos with the mayonnaise sauce.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6