Next time you’re hosting a party, entertain like a pro with an easy build-your-own nacho bar. Perfect for any fiesta, nacho bars are a fan favorite. Create your own nacho bar with our go-to guide of nacho bar do's and don’ts.
Keep your build-your-own nacho bar festive and fun by decorating with a brightly patterned table cloth and serveware. Line plastic hot dog baskets with parchment paper so party goers can load up on nachos without making a mess. Keep your core nacho bases warm throughout your fiesta by serving them in slow cookers. For easy nacho making, elevate your slow cookers by resting them on a large, inverted ceramic mixing bowl.
To give guests a variety of nacho combinations to choose from, offer two nacho base options. For our nacho bar, we decided to offer two nacho recipe ideas, Chicken Fiesta Nachos and Chorizo Nachos. Include a menu on each slow cooker with a list of the components that build each type of nacho so guests can properly top their tortilla chips.
Include Chicken Fiesta Nachos at your party by breaking down this recipe. For a zesty chicken nacho base, keep shredded rotisserie chicken, black beans and the recipe’s stirred tomatoes and reserved liquid in a slow cooker.
Set the components for each type of nachos out in individual bowls so guests can add their desired topping amounts. For Chicken Fiesta Nachos, have drained RO*TEL® Original Diced Tomatoes & Green Chilies, cooked refried beans, cheddar and Monterey Jack cheese, green onions, canned sliced ripe olives (drained) and guacamole.
To make Chorizo Nachos, start by preparing this Queso Dip for a Crowd. Just add chorizo to the recipe by heating 1 pound of chorizo sausage in a large, nonstick skillet over medium-high heat, stirring occasionally for 5 minutes or until the chorizo is finely crumbled and browned. Drain your chorizo and stir it into your Queso Dip for a Crowd once the cheese is melted. Keep your zesty queso warm in a slow cooker. When it comes to Chorizo Nacho toppings, include bowls of sour cream, diced avocado and black beans.
No nacho bar is complete without drinks. Make easy, 3-ingredient Big Batch Margaritas by pouring one 12-ounce can of thawed limeade into a large pitcher. Using your empty limeade can as a measuring cup, pour 2 cans worth of tequila, 1 can of triple sec, and 1½ cans of water into your large pitcher.
To salt the rims of your margarita glasses, run the edge of a lime wedge around the tops of them. Pour some salt onto a small plate and place the top of your margarita glasses into the salt. To serve your margaritas, fill your glasses with ice, pour and sip! For non-alcoholic Big Batch Margaritas, omit tequila and triple sec.
Photos and concepts for this nacho bar were provided by Garnish with Lemon.