I love St. Patrick’s Day for many reasons, but high on the list of reasons is an excuse to eat delicious corned beef! When those briskets go on sale, my freezer gets stocked with them so I can make yummy corned beef meals for months after the holiday. Just in time for St. Paddy’s Day, I’m sharing a new recipe that I am obsessed with: Reuben Nachos! These are basically the nacho version of my all-time favorite sandwich. Reuben Nachos 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.
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Reuben Nachos on Allrecipes here, see the full recipe along with some of my cooking tips below, or you can Jump to Recipe directly.
How to make Reuben Nachos
This recipe starts by making a Thousand Island-style sauce (to be drizzled over the nachos before serving). If you don’t have time or the right ingredients, a pre-made refrigerated Thousand Island dressing can be used in a pinch. The refrigerated kinds tend to be made with fresher ingredients, and will taste more like homemade.
Mix mayonnaise (I prefer Hellmann’s or Best Foods mayo for this recipe; the sweet Miracle Whip-style spread will have a different flavor), ketchup, sour cream, sweet pickle relish, minced red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set it aside until you’re ready to serve. I like to make it first so the flavors in the sauce have time to meld together while I’m preparing the rest of the Reuben Nachos.
Layer 1/2 your bag of the tortilla chips in an even layer on a baking sheet, then top with 1 cup shredded Swiss cheese, 1/2 cup shredded Cheddar cheese, and 1/4 teaspoon dried dill weed.
Repeat by layering the rest of your chips on top…
…followed by the rest of your shredded Swiss…
… and finally the rest of the shredded Cheddar and dill. I like this layering method so that all the chips have cheese on them. Don’t you hate it when you get to the bottom of a plate of nachos and the last chips are plain and dry?
Once the second layer is done, bake the chips in an oven preheated to 350 degrees F (175 degrees C) until the cheeses are melted (about 5 minutes). Remove them from oven.
Top the nachos evenly with sauerkraut (the Bavarian-style sauerkraut with caraway seeds). This kind of sauerkraut gives these nachos more of a Reuben flavor, since the caraway seeds provide a flavor reminiscent of the rye bread you usually have on a Reuben sandwich.
Next, top the nachos evenly with some cooked, shredded corned beef (either from a freshly made brisket, or as a way to use up leftover corned beef brisket). Place the pan under a pre-heated broiler until heated through (1 to 2 minutes). Finish by topping the Reuben Nachos with the mayonnaise sauce.
Yum… corned beef is my favorite!
These Reuben Nachos are so quick and easy to make! Here’s the complete recipe. Don’t forget to pin this one for later!