This recipe is inspired by an article my Grandma clipped from a newspaper and saved in her recipe box.

Modern twist

I’ve modernized this recipe a bit. The original recipe calls for breakfast sausage or bacon crumbles. I believe the recipe included breakfast sausage because it was widely available. Nowadays, you may want to use a mild sausage or chorizo. I have tried this recipe with both chorizo and bacon and love both variations. The chorizo is a bit hardier; it lends a meatier texture to the dip. Crisp bacon adds a crunchy texture with a nice smokey flavor. Ground beef could work well here too. The choice is yours!

I also added pickled jalapenos to the recipe. Call it a personal preference, but I feel like nachos just aren’t nachos without pickled jalapenos. You can serve them on the side if you like.

Serving dish

The original recipe says to serve this on an 18-inch platter. I think it creates a unique presentation. When platting this dip, you’ll want to build it in the center of the platter, layer by layer, leaving a wide rim around the platter. Just prior to serving, fill the rim with tortilla chips or vegetable crudites.

If you don’t have a large platter, a sheet pan would work too. You could also build the dip in a 8×8 or 9×9 baking dish and serve the chips on the side.

A party ready dish

What I love about this recipe is that these nachos are served cold with chips on the side. That makes these nachos a go-to for a buffet party. You can make this dish up ahead of time, cover and chill, and set out just before guests arrive.

Enjoy! Please let me know how you liked this recipe in the comments below.