Football season is fast approaching and is there anything better to watch the game with than a hot plate of nachos straight from the oven? It just might be one of the best things there is. And these Everything But The…Nachos are just that! They have a little bit of everything combined to make a whole lot of melted awesome!

Everything But The... Nachos - full sheetI wasn’t originally planning on posting my Everything But The…Nachos, but after talking about them all day long with various different people, I feel that it is my civil duty to share them.

One of the great thing about nachos is there is no right or wrong way to make them. No matter what goes on them, as long as you have the basics they will be delicious. What takes Everything But The…Nachos from would-be ordinary to blow your mind awesome is some nontraditional vegetable appearances. They have the regular stars of chips, cheese, seasoned meat, and salsa, but also feature peppers – green bell and hatch chili, thinly sliced radish, red onion, mushrooms, and topped off with Mexican cabbage.

Everything But The... Nachos - platedLet’s talk assembly. Quality ingredients will only take you so far if you have a poor execution game.

Start with a thicker chip to create a strong foundation. After all, you want to be able to pick-up your nachos without a fork and knife! Lay out a single layer of chips, then add frequent dabs of salsa, a layer of meat (or two, or three, depending on how many meat types you use), and cover with cheese. Evenly distribute half of all of the veggies. Repeat. Bake until the cheese is bubbling. Serve immediately.

I firmly believe that if you are going to take the time to make Everything But The…Nachos, then put some love into it and make it double decker. Everyone loves two layers of warm, cheese covered goodness! When they say “twice as nice” they are talking about nachos!

You can eat them right off the pan, but if you want to seem a little more adult-ey, put them on a plate. It is perfectly acceptable, and encouraged, to get seconds of Everything But The…Nachos!

Everything But The... Nachos - up closePile on the Mexican cabbage, guacamole, sour cream, and salsa. Grab a napkin and dig in!

Try as we might, the two of us can never eat the entire sheet of nachos in one meal. And believe me, we give it our best effort every time! One of my friends back home and I used to have a standing nacho date at a local restaurant. Just like Everything But The…Nachos, we could never eat the entire plate. She would always get a to go box and take the leftovers home. I always thought she was crazy. Then one time I tried it and my life was never the same. Store any leftovers in an oven safe tupperware. When it comes time to eat them, simply add some fresh chips, cheese, and salsa and reheat them. They are almost, almost, as good as the first time.

What are your favorite nacho toppings? Leave a comment and let me know!

Yields 1 pan of nachos

Everything But The… Nachos

Everything But The... Nachos are full of limitless possibility! They have a little bit of everything while packing a veggie punch and still enjoying a classic nacho.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe


    For the nachos
  • 1 bag of corn chips, Tostito's Round Bite Size are my favorite
  • 1 bag of shredded cheese, I like medium or sharp cheddar with a little pepper jack mixed in
  • 1 jar salsa, any variety will do
  • 1 pound ground turkey, browned with taco seasoning
  • Veggies of your choosing - some ides: thinly sliced radish, hot chili pepper, bell pepper, banana pepper, red onion, mushrooms, olives, artichoke hearts, black beans, cherry tomatoes
  • Sour cream, guacamole, Mexican cabbage for topping
  • For the Mexican cabbage (adapted from my mother-in-law and Tequila's in Glenwood Springs, CO)
  • 1 head green cabbage, thinly sliced
  • 1 cucumber, peeled and cut into quartered slices
  • 1/2 red onion, thinly sliced and chopped
  • 1 jalapeno, partially seeded and chopped
  • 1 bunch of cilantro leaves, finely chopped
  • 1-2 teaspoons garlic powder
  • 1/3 cup red wine vinegar
  • Salt and pepper to taste


  1. Combine all of the ingredients for Mexican cabbage in a gallon size ziploc bag. Stir well and put in the refrigerator for 12-24 hours before serving. Occasionally shake it up.
  2. Preheat oven to 400 F and line a baking sheet with tin foil.
  3. Put a single layer of chips down. Generously cover with ground turkey, dabs of salsa, and cheese. Evenly spread half of the vegetables. Repeat until all of the toppings are gone.
  4. Bake about 10 minutes or until all of the cheese has melted and is bubbling.
  5. Take out of the oven and serve with Mexican cabbage, sour cream, guacamole, and salsa