Tasty Nacho Cook-Off

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Here is what you'll need!


Serves 4 - 6


2 russet potatoes, sliced

1 pound skirt steak

4 tablespoons olive oil

Salt, to taste

Pepper, to taste

2 teaspoons paprika

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese


Sour cream


2 green onions, sliced


1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.

2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes or until tender and golden brown.

3. Season skirt steak with salt and pepper. Cook on high heat for roughly 3 minutes each side, for medium-rare.

4. Let the steak rest for 10 minutes, then slice into cubes.

5. In a cast iron skillet or on a baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for 5 minutes or until the cheese is melted.

6. Serve immediately with sour cream, salsa, green onions or any topping of choice.


Servings: 4 - 6


1 pound pork belly, sliced

2 garlic cloves, minced

2 tablespoons soy sauce

2 tablespoons red pepper powder

1 tablespoon honey

⅓ cup kimchi juice

tortilla chips

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese


chopped kimchi

red onions, diced

Tomatoes, diced

Scallions, sliced

⅓ cup sour cream

¼ cup kimchi juice


1. Combine pork belly slices with garlic, soy sauce, red pepper powder, honey and kimchi juice. Mix until the pork belly is coated in red.

2. Pan fry pork belly until fat has rendered and is crispy.

3. Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. And repeat.

4. Melt the cheeses under the broiler until crispy and bubbly.

5. Mix together the sour cream and kimchi juice and drizzle on top of the nachos. Add any garnishes to taste and enjoy!



3 large chicken breasts, cubed

Cajun seasoning, to taste

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon pepper flakes

1 tablespoon hot sauce

1 onion, diced

2 jalepeños, diced

5 roma tomatoes, diced

1 can corn

1½ cups pepper jack cheese



Sour Cream

Fresh Basil

Tortilla Chips


1. Toss chicken with Cajun seasoning, garlic powder, chili powder, pepper flakes, and hot sauce.

2. Cook chicken in a cast-iron skillet, on a high heat for about 10-15 minutes. Be careful not to overcrowd the skillet. Once the chicken is fully cooked, set aside.

3. Sauté onion, jalepeños, tomatoes, and corn in the skillet. Add more cajun seasoning. Once the veggies have softened, return the chicken to the mixture.

4. Top it all off with freshly grated pepper jack cheese, salsa, and broil that till the cheese is melted.

5. Garnish it with tortilla chips, fresh basil, and sour cream, or whatever you’re feeling!

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