It doesn’t get much better than a big, hot plate of delicious nachos! Loved by young and old alike, nachos are as easy to enjoy as they are to make.

But there’s always room at the table for a new way to enjoy nachos. That’s why Rojo’s created this traditional recipe for Mexican Nachos, filled with all the good stuff to make a premium plate of extra-special nachos. 

The key ingredient in the recipe is Rojo’s Street Corn Dip. It’s a traditional Mexican favorite, made with fresh corn, spicy green chiles, and premium cheddar and Cotija cheeses.  When combined with the other ingredients of our Mexican Nacho recipe, it creates one of the most delicious plate of nachos you’ve ever dug into. Try it soon!

Mexican nacho recipe

Ingredients:

• 12 oz. tortilla chips
• 2 cups Rojo’s^® Street Corn Dip
• 12 oz. Monterey Jack Cheese (shredded)
• 4 Tbsp. Cotija cheese
• 1 can (15oz) drained black beans
• 1 cup diced tomatoes
• 2 Tbsp. Cotija cheese
• green onion (chopped)
• lime, cut into wedges
• bacon (cooked, optional)
• ground beef (cooked, optional)
• chicken (cooked and diced, optional)

Instructions:

1. On a foil lined cookie sheet, layer tortilla chips, top with Monterey Jack cheese and 2 Tbsp. Cotija cheese. 
2. Dollop Rojo’s^® Street Corn Dipover the layer of cheese and chips. 
3. Bake at 350°F for 10 minutes. Remove pan from oven and top with 1 can (15oz) of drained black beans, 1 cup of diced tomatoes, chopped green onions, and 2 Tbsp. Cotija cheese. Serve with lime wedges to squeeze over the nachos. Optional: Add bacon, 6 slices cooked and crumbled OR 1 lb. cooked ground beef OR 1 lb chicken cooked and diced.   Serves 6-8.