Reuben Nachos

The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick's Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 854 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• ¾ cup mayonnaise
• 2 tablespoons sour cream
• ½ teaspoon dried dill weed
• ¼ teaspoon garlic salt
• ¼ cup ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon Dijon mustard
• 2 cups shredded Swiss cheese
• ½ tablespoon minced red onion
• 1 (11 ounce) package tortilla chips
• 2 cups shredded cooked corned beef brisket
• 1 cup Bavarian-style sauerkraut with caraway seeds, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.

Step 3

Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.

Step 4

Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 5

Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.