If you are in charge of the next tailgate party or need a quick go-to meal for a crowd without a lot of fuss, a Nacho Bar might be a good solution. As with most meals that are self-serve, this option allows people to choose their own favorites, adjust their own portion sizes, and eliminates most “food sensitivity” issues because your guests can choose what they can and can’t eat.
A nacho bar gives guests the opportunity to create their own masterpiece of southwestern flavors.
Nacho Bar Ingredients
Place all ingredients on the serving table and let guests choose which condiments to include.
- Tortilla Chips (four family-sized bags will serve about 30 guests)
- Taco Beef
- Hawaiian Chicken
- Cheese Sauce
- Shredded Cheese
- Diced Tomatoes
- Chopped Olives
- Refried Beans
- Black Beans
- Sour Cream
- Shredded Lettuce
- Diced Onions
- Nacho Dip Salsa
- Mango Salsa
- Salsa Verde
- Guacamole
- Sliced Jalapenos
Because nacho bar add-ins are so colorful, it’s easy to make the display look mouthwatering. Set up your buffet with contrasting colors close to one another for maximum “WOW” factor.
As another option for a smaller group, you can simply combine all of your nacho ingredients on a platter and bake at 375 for 10 minutes. Serve hot.
We’ll show you 3 options for the meat additions to your nacho bar in this post. Click here for a selection of delicious salsas, sauces and dressings you can add to the display.
Nacho Bar Taco Meat
This staple of tacos and taco salads is as easy as browning a little hamburger and adding some taco seasoning.
Hawaiian Chicken
Here, we’re adding a little bit of tropical flair to your southwestern meal. Guests are going to love the flavor of this moist shredded chicken.
- 8 skinless, boneless chicken breasts - baked and shredded
- 1 stick butter, melted
- 8 ounces sliced mushrooms
- 1 cup diced onions 1 cup chicken bouillon or reserved chicken juices
- ¾ cup unsweetened pineapple juice
- ¾ cup packed brown sugar
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup balsamic vinegar
- ¼ cup teriyaki sauce
- 4 tablespoons cornstarch
- 1⁄4 cup water
- 2 teaspoons salt (or to taste)
- Wrap breasts in foil and bake in a 400 degree oven for an hour.
- Cool and shred breasts, reserving juices.
- In a large skillet over medium heat, saute the mushrooms and onions until caramelized.
- Add the brown sugar, soy sauce, pineapple juice, and Worcestershire, soy, teriyaki and balsamic vinegar.
- Cook and stir until sugar is dissolved.
- Dissolve cornstarch in water and pour into pan mixture.
- Cook until thickened.
- Pour chicken mixture over shredded chicken and refrigerate to allow juices to soak in.
- Reheat when ready to serve.
Chelsea’s Slow-Cooked Pulled Pork
Another fantastic addition to a nacho bar is your favorite version of a sweet pork. This slow-cooked version is my granddaughter Chelsea’s favorite version.
Deliciously moist, fantastically flavorful pulled pork is a favorite addition to your nacho bar.
- 1-2 medium onions, sliced
- 3-5 lb boneless pork (preferably sirloin, but tenderloin or boneless ribs work just as well)
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup packed brown sugar
- ¼ cup tomato paste
- 1 tsp. soy sauce
- 2 Tbsp. spicy brown mustard
- 4-5 cloves garlic, minced
- ¾ tsp. Salt
- 1 tsp. Pepper
- Pinch cayenne pepper
- Scatter the sliced onion in the base of slow cooker.
- Lay the pork on top of the onion.
- In a bowl or blender, combine all remaining ingredients.
- Pour evenly over the roast.
- Cover and cook on low for 8 hours.
- Shred the meat by using two forks and pulling against the grain.
- Return shredded pork and 1 cup of the marinade to the slow cooker and let reheat another 15-20 minutes.
