Grilled Trash Can Nachos
When it comes to backyard gatherings, few things draw a crowd faster than food coming off the grill. Burgers and brats are always solid choices, but sometimes you want something that feels a little different—and a lot more fun.
Trash Can Nachos are exactly that. Built in layers, cooked over indirect heat, and finished with all the classic toppings, this recipe delivers big flavor with minimal effort. It’s casual, shareable, and guaranteed to have people coming back for seconds.
Recipe: Grilled Trash Can Nachos
Ingredients
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1 cup diced red onions
- 1 cup sliced black olives
- 1 cup sliced jalapeños (adjust to taste)
- 1 cup cooked and crumbled ground beef or ground turkey
- Taco seasoning (to taste)
- 1 cup refried beans
- Salt and pepper, to taste
For serving:
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Lime wedges
Instructions:
1. Start by preparing your grill for indirect heat. If you're using a charcoal grill, bank the charcoal to one side. For a gas grill, turn on one side and leave the other side turned off.
2. Place a cast-iron skillet or a disposable aluminum pan on the grill grates over the side with indirect heat. This will be your cooking vessel for the nachos.
3. Begin by spreading a layer of tortilla chips in the skillet or pan.
4. Sprinkle a layer of shredded cheddar cheese over the chips.
5. Add diced tomatoes, red onions, black olives, and jalapeños on top of the cheese.
6. Continue to layer by adding the cooked and crumbled ground beef or ground turkey seasoned with taco seasoning.
7. Spread a layer of refried beans over the meat.
8. Add more tortilla chips, cheese, and other toppings to create additional layers until you've used up all your ingredients. Make sure to season each layer with a pinch of salt and pepper.
9. Place the skillet or pan on the side of the grill with indirect heat, cover the grill, and let it cook for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
10. Carefully remove the skillet or pan from the grill using oven mitts or potholders.
11. Serve the grilled trashcan nachos by placing it on a large table or serving area, and let your guests dig in. You can provide small bowls or plates for your guests to serve themselves.
12. Offer sides like sour cream, guacamole, salsa, and lime wedges for people to customize their nachos.
Grilling Tips for Beginners
- Indirect heat is key. Direct heat will scorch the chips before the cheese melts.
- Cast iron holds heat better, but disposable pans work great for events and tailgates.
- Keep the lid closed as much as possible to trap heat and melt the cheese evenly.
Extra Flavor & Pairing Ideas
- Add smoked sausage or chorizo for extra depth.
- Swap cheddar for a Mexican blend or pepper jack.
- Finish with a dusting of your favorite all-purpose or spicy BBQ seasoning for a bold twist.
- Serve alongside grilled wings or brats for a full game day spread.
FAQ
Can I make Trash Can Nachos ahead of time?
They’re best served fresh, but you can prep and cook the meat ahead of time to save effort.
Can I do this on a smoker?
Yes. Keep temps around 300°F and cook until the cheese melts.
What if I don’t have a grill?
You can bake this in the oven at 375°F until the cheese is melted, but you’ll miss the smoky flavor.