Cheesy Corned Beef Nachos

If you ask me, corned beef nachos are a genius way to use up St. Patrick’s Day leftovers.

These Irish-meets-Mexican nachos take everything you love about traditional corned beef and turn it into a fun, shareable appetizer. Crispy tortilla chips loaded with tender meat, melted cheese, and the classic fixings create a perfect balance of textures.

The salty, rich corned beef pairs wonderfully with cool sour cream and fresh tomatoes, while pickled jalapeños add just the right kick. A sprinkle of fresh parsley keeps that Irish spirit alive.

It’s a crowd-pleasing snack that’s perfect for game day, or really any time you want to shake up your nacho routine.

What Kind of Corned Beef Should I Use?

Starting with the right corned beef will make a big difference in your nachos. You can use either point cut or flat cut brisket – the point cut has more marbling and tends to be more tender, while the flat cut is leaner and slices more neatly. If you’re cooking the corned beef from scratch, look for a package that includes a seasoning packet, or grab one from the deli counter that’s already been cooked. For the best texture in nachos, you’ll want to either shred the meat with two forks or cut it into small, bite-sized cubes. Just make sure the meat isn’t too finely shredded, as you want some substantial pieces that’ll stand up to all those toppings.

Options for Substitutions

Need to switch things up with this fun twist on nachos? Here are some helpful substitutions you can try:

• Corned beef: If you don’t have leftover corned beef, you could use pastrami, regular roast beef, or even pulled pork. Just remember that you’ll lose that distinctive corned beef flavor that makes this dish special.
• Green cabbage: Feel free to swap the green cabbage with purple cabbage or even a mix of both. You can also use pre-shredded coleslaw mix to save time.
• Mozzarella cheese: While mozzarella gives a nice melt, you can use other melting cheeses like Swiss, white cheddar, or Monterey Jack. For extra flavor, try mixing two different types.
• Milk: For the cheese sauce, you can use half-and-half for a richer sauce, or substitute with non-dairy alternatives like unsweetened almond milk or oat milk (just note the sauce might be slightly thinner).
• Tortilla chips: Any sturdy corn tortilla chip works here. You can even use thick-cut potato chips or make your own chips from corn tortillas.
• Flour (for sauce): For a gluten-free option, use cornstarch (1 tablespoon) or rice flour as your thickener. Just be sure to mix with cold milk first to prevent lumps.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef nachos is preventing the chips from becoming soggy – arrange them in a single layer on your baking sheet and avoid overloading them with toppings, especially the cabbage which releases moisture while cooking. When making the cheese sauce, constant whisking is crucial to prevent lumps from forming; start with a roux (butter and flour) over medium heat, then gradually add warm milk while stirring continuously. Another common mistake is overcooking the cabbage – it should be just tender with a slight crunch, so sauté it quickly in butter over medium-high heat for about 5-7 minutes. For the crispiest results, pop your nachos under the broiler for just 1-2 minutes at the end, but keep a close eye on them as they can go from perfectly golden to burnt in seconds.

What to Serve With Corned Beef Nachos?

These Irish-fusion nachos are pretty filling on their own, but they’re even better with a few simple sides to round out your meal. A cool, creamy coleslaw makes a great partner since it echoes the cabbage in the nachos while adding a fresh crunch. I like to set out small bowls of extra toppings like pickled jalapeños, sour cream, and diced tomatoes so everyone can customize their plate. For drinks, a cold Irish beer or ginger beer pairs really nicely with these loaded nachos, cutting through the richness of the cheese sauce and corned beef.

Storage Instructions

Keep: Once assembled, corned beef nachos are best eaten right away while the chips are still crispy and the cheese sauce is warm. If you have leftover components, store them separately – keep the cooked corned beef and cabbage in an airtight container in the fridge for up to 4 days.

Save Components: The cheese sauce can be kept in a separate container in the fridge for 2-3 days. When it cools, it might thicken up, but don’t worry! Just give it a good stir and add a splash of milk when reheating to get that smooth consistency back.

Prepare Again: To make a fresh batch using leftover components, warm up the corned beef and cabbage in a skillet, heat the cheese sauce separately (adding milk if needed), and layer everything over fresh tortilla chips. This way, you’ll get that perfect crispy-crunchy texture every time!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 140-160 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

For the corned beef and cabbage:

• Pepper, to taste
• 1 head green cabbage (shredded into 1/2-inch strips)
• 2-3 lb cooked corned beef brisket (cut into 1-inch cubes)
• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• Salt, to taste

For the cheese sauce:

• 2 tbsp butter
• 2 cups grated mozzarella cheese (freshly grated for best melt)
• 2 tbsp all-purpose flour
• 2 cups milk (whole milk for a richer sauce)

For assembly:

• 16 oz tortilla chips (I use Mission tortilla chips)

Step 1: Prepare the Corned Beef and Cabbage

Take your cooked corned beef brisket, about 2-3 pounds, and finely chop or shred it into small pieces.

Set it aside for later use.

Next, heat a large heavy skillet over medium-high heat and melt 4 tablespoons of butter in the pan.

Once the butter is melted and sizzling, add in 1 head of shredded green cabbage.

Season the cabbage with salt and pepper, then sauté it until soft, which will take about 15 to 20 minutes.

Once the cabbage is cooked, set it aside.

Step 2: Make the Cheese Sauce

In a large saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in 2 tablespoons of all-purpose flour to create a paste.

Gradually pour in 2 cups of milk, increasing the heat to medium-high to bring the mixture to a simmer.

Keep stirring until the sauce begins to thicken.

Once thickened, remove the saucepan from the heat and stir in 2 cups of shredded mozzarella cheese until it is fully melted and smooth.

Step 3: Assemble the Nachos

Lay 16 ounces of tortilla chips on a baking sheet or distribute them onto individual serving plates.

Evenly sprinkle the prepared corned beef and sautéed cabbage over the tortilla chips.

Pour the hot nacho cheese sauce generously over the top, ensuring each chip is well coated.

Serve immediately while the cheese is still warm and melted for the best experience.