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Nacho Bar covered with chips and taco fixings
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Nacho Bar

This Nacho Bar is the perfect appetizer or main course recipe to feed a crowd for any occasion. Guests can customize their nachos with all different toppings. It's an impressive entertaining recipe that takes minimal effort.
Course Appetizer, Main Course
Cuisine Mexican
Keyword nacho bar, nacho party, nacho toppings
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 people

Equipment

  • Kraft paper
  • permanent marker
  • bowls
  • wooden stand see my link in the post above

Ingredients

  • Toppings: Shredded Cheese Lettuce, Salsa, Guacamole
  • Taco Meat: Cooked Ground turkey beef, or chicken
  • Taco Shells: Hard of soft tacos or tortillas
  • Chips: Favorite tortilla chips
  • Cocktails: Tequila margarita mix, limes, salt

Instructions

  • If using Kraft paper, unroll and label directions for the Nacho Bar.
  • Arrange all the ingredients on a serving platter or board as desired.

Notes

Tips: 
  • Prep all of the toppings and ingredients in advance. This makes hosting a nacho party a breeze. I keep the bowls in the fridge covered with plastic wrap so all I have to do it set them out when it's time to eat.
  • Cook the meat closer to the party. You can make it in advance and reheat, but I find the flavor is so much better when it's cooked fresh.
  • Make sure you set up the nacho bar in a place that can get a little messy. Nachos are not the cleanest appetizer which makes them fun!
  • If you don't have a wooden stand like mine, just just pour all the chips down the center of the table and place the bowls all around the outside. It still looks so festive!
Storage:
If you have any leftover chips from your Nacho Bar, you can store them right back in their original packaging or a zip top bag. Store any taco meat in an airtight container and refrigerate, where it should stay fresh for 2 to 3 days. Be sure to keep any shredded cheese, toppings, or other perishables back in the refrigerator.
You can easily prep for this nacho party in advance. Set up the Kraft paper, wooden stand, festive lights, and mini pinata whenever you'd like. I prefer to cook any taco meat closer to serving time so it stays warm. Keep any shredded cheese, lettuce, tomatoes, guacamole, salsa, or any other toppings refrigerated until you are ready to serve so they stay fresh.