Loaded Corned Beef Hash Nachos

Serves 6 · 15 min prep · 15 min cook

Ingredients

• 12 oz bag sturdy tortilla chips
• 2 1/2 cups cooked corned beef hash
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar
• 1/3 cup pickled jalapeños
• 1/2 small red onion
• 1 cup cherry tomatoes
• 1/3 cup fresh cilantro
• 3/4 cup sour cream
• 1 lime
• as needed olive oil or cooking spray
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 3 green onions

Instructions

1. 1Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment or foil for easy cleanup. Lightly mist or brush with oil.
2. 2If the corned beef hash is cold or soft, warm it in a skillet over medium-high heat for 4 to 5 minutes, pressing to re-crisp the potato and beef bits. Season with smoked paprika and black pepper.
3. 3Spread half the tortilla chips in an even layer on the prepared sheet. Scatter half the hot hash over the chips, then sprinkle half of both cheeses and some pickled jalapeños.
4. 4Add the remaining chips, the rest of the hash, the remaining cheeses, and more jalapeños so every layer is loaded. Finely dice the red onion and scatter a little over the top.
5. 5Bake 8 to 10 minutes until the cheese is fully melted and bubbling and the chip edges are toasty. Watch closely so nothing burns.
6. 6While the nachos bake, quarter the cherry tomatoes, chop the cilantro and green onions, and stir the sour cream with a squeeze of lime juice and salt to loosen it into a drizzle.
7. 7Remove the sheet from the oven. Immediately top with the fresh tomatoes, red onion, cilantro, and green onions.
8. 8Drizzle the lime crema generously over the tray. Serve the loaded nachos straight from the pan while the hash is still crispy and the cheese is stretchy.