Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout is these potato nachos, in the style of McMullen’s Pub, located in Las Vegas, Nevada. So there’s the name: McMullan’s Irish Nachos. These are crispy, crunchy homemade potato chips loaded with cheese, crisped corned beef or other protein of choice, and pickled jalapenos. And sour cream, if you don’t forget to add it like I did before I took pics!
At the pub, these nachos are piled high, but for home, I made them individually. It doesn’t really matter – cook them all up in a big cast iron skillet or a sheet tray. Whatever works. I’m all for having my own little skillet of these because I have a certain piggy family member (you know who you are!) that will scarf them all down while I’m gabbing away. Yeah, I talk too much.
good to know about McMullan’s Irish Nachos
This is the recipe you’re going to want for your leftover corned beef, which I crisped up carnitas style, but make these anytime and pile them with taco meat, Mexican or fajita-style chicken, bacon, pork carnitas or anything else that strikes your fancy.
My McMullan’s Irish Nachos are straightforward: chips, cheese & meat but what makes them so fantastic is the sheer audacity in the amount of the Cheddar & white Cheddar cheese along with that carnitas style corned beef!
And the lime. Don’t forget the lime as it adds a magical touch. And don’t forget the sour cream, like I did! 🙂 McMullan’s Irish Nachos are great with the pickled jalapenos, but for a special touch, try my Cowboy Candy instead. Never had Cowboy Candy? Check the links at the bottom of the page.
save time & money on McMullan’s Irish Nachos
I made my McMullan’s Irish Nachos with my Best Homemade Potato Chips. They’re deep fried and out of this world delish. You can bake the potato chips in the oven like I did for these Irish Pub Nachos. Or maybe you’ll want to buy a good brand of chips. It’s your call.
As far as cost savings, look for potatoes in larger bags or on sale. Store in a dark, cool place, but don’t store near onions and they’ll keep longer. I keep mine in a closed paper bag near my back door where it’s always a little chilly. It’s a little odd, maybe, the potatoes sitting there, but it works for me. If I have too many potatoes, my go to is to make Freezer Twice Baked Potatoes.
The larger cost here is the cheese, and for a meltability, you can’t beat the good old grocery store cheese. It goes on sale regularly and can be frozen, although it will get drier and crumbly, so it’s not so good for slicing or eating out of hand after being frozen. If you want to go higher end, look for a couple good Irish Cheeses to use here.Print
McMullan’s Irish Nachos
Crispy potato chips loaded with layers of two cheeses, crisped corned beef and topped with sour cream and pickled jalapenos, inspired by McMullan’s in Las Vegas, Nevada.
- Yield: 4 servings
- 1 recipe of Best Potato Chips made with four potatoes
- 8 ounces of Cheddar Cheese, grated
- 8 ounces of White Cheddar Cheese, grated
- 1 1/2 cups (or more) of shredded corned beef, Mexican or fajita spiced chicken, taco meat, pork carnitas or bacon * see note for corned beef
- sliced green onions, for garnish
- diced red onion, for garnish
- pickled jalapenos or Cowboy Candy, for garnish
- 1 lime, quartered, for garnish
- sour cream, for garnish
Preheat oven to 375 degrees F.
On a large sheet tray or cast iron pan or in 4 individual ovenproof dishes or cast iron skillets (place the individual vessels on a sheet tray) layer the potato chips, cheese, and protein of choice.
Bake for about four to five minutes for the individual servings, eight to 10 minutes for a larger, until cheese is melted all the way through.
Serve with sour cream and garnishes of choice.
Make as many servings as you’d like; just scale the recipe up or down. Plan on a medium-sized potato per person.
To bake, rather than fry, the potatoes see my post on Irish Pub Nachos.
To prepare the corned beef, add about a tablespoon of oil to a small skillet and heat over medium-high heat. Add diced or shredded corned beef and cook, stirring now and then, until corned beef dries a bit and begins to crisp on the edges.
Add more, more, more of any ingredients you’d like! These should just be loaded with ingredients.
I’ll be bringing McMullan’s Irish Nachos to Fiesta Friday #215, hosted this week by Laurena @ Life Diet Health and Alex @ Turks Who Eat. We’d all love it if you stop by & see a collection of recipes and posts by the fantastic food bloggers who’ve joined in.
So how about you? Do you have special little touches you use when you make Nachos? Or are you all about the classic corn chips and cheese? I mean, you can’t go wrong with that, either, amirite?