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Bacon Nachos

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“This recipe is inspired by appleydapply Bacon and Onion Nachos. We had unexpected company come by and I wanted to make lunch for them. This is the result I got. It's hot and spicy but you can decrease the amount of jalapeno peppers. If you do not like crisp vegetables, microwave them to the desired consistency you like. We like crisp.”

Ingredients Nutrition

  • 12 lb bacon, cooked and crumbled (divided)
  • 12-34 cup red onion, chopped (divided)
  • 1 medium tomatoes, seeded and chopped
  • 1 (2 1/4 ounce) cansliced black olives
  • 6 -7 jalapeno peppers, seeded and chopped (divided)
  • 2 12 cups Mexican blend cheese (Shredded cheddar and Monterey Jack Cheese, divided)
  • 9 ounces tortilla chips (I used the multigrain tostitos, divided)


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminimum foil.
  3. Spread 1/2 bag of Tostitos over the foil.
  4. Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
  5. Spread the remaining 1/2 bag of Tostitos on top.
  6. Top with remaining bacon, onion, peppers, olives and tomatoes.
  7. Top with 1 1/2 cup remaining cheese.
  8. Bake for 5-10 minutes or until the cheese is melted and slightly browned.

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