Irish Nachos – Delish (Video)

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Golden and crispy potatoes piled high with tender corned beef and amazing toppings these Irish Nachos make the perfect appetizer for St. Patrick’s Day! ! I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my handy-dandy Deluxe Multi Cooker  to make the corned beef, and my Half Sheet Pan & Baking Rack Set to roast the potatoes.

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Half Sheet Pan & Baking Rack Set

If you love easy, fast sheet-pan dinners, the Half Sheet Pan & Baking Rack Set is just what you need. By combining your sheet pan and rack, you’ll be able to cook meat more evenly, and vegetables and bacon will be crispier. You can also keep greasy foods out of the drippings while cooking.

Product Details

Half Sheet Pan

  • 12″ x 17″ x 1″.
  • Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
  • Conventional- and convection-oven safe.

Baking Rack

  • 16½” x 11¾” x 4½”.
  • Nonstick coating.
  • Legs fold for compact storage.
  • Also works as a cooling rack.
  • Oven-safe.

Click here to get your Half Sheet Pan & Baking Rack Set, and  here to get the Deluxe Multi Cooker today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

For Corned Beef

  • 2-3 pounds corned beef
  • 1/3 cup Dijon mustard
  • 2 tablespoon packed brown sugar
  • 12 ounces Guinness Stout
  • 4 pounds medium Yukon gold potatoes, cut into 1/2″ thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded yellow cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 1/2 small red onion, thinly sliced
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish
  • Pickled jalapeños for garnish
  • Freshly chopped chives for garnish

Instructions

For the Corned Beef:

In a small bowl, combine mustard and brown sugar. Brush all over corned beef brisket.

Place corned beef in steamer basket of the Deluxe Multi Cooker with Guiness Stout, set to CUSTOM, 90 minutes. Press button to start. Once timer goes off, allow pressure to naturally release for 10 minutes.  Press steam button to release any additional pressure, and remove corned beef to cutting board.

Allow corned beef to rest an additional 10 minutes, then shred.

For the Potatoes

Wash potatoes, then slice, unpeeled, into 1/2″ thick rounds. Place slices into a large pot of cold water, ensuring that they are cover completely.  Bring to a boil over high heat. Boil only until just tender, about 5 minutes.  To test this, inserting a knife into the middle of a potato should meet with a bit of resistance.  Drain and dry on baking rack or with paper towels.

Preheat oven to 425°F/220⁰C.

Line two sheet pans with foil. Place potatoes in a single layer divided evenly between both pans.  Drizzle with oil and sprinkle with oregano, garlic, salt and pepper, coating both sides of potatoes.

Bake for 30 minutes, or until golden and crisp.

One on of the sheet pans, bring the potatoes together in a mound.  Top with half of both cheeses, red onion, beans, and shredded corned beef. Top with potatoes from the other tray, adding remaining cheese, red onions, beans, and corned beef. Place tray back in oven and bake an additional 5 minutes, until cheese is melted.

Combine sour cream and horseradish in a small bowl.

Remove nachos from oven, and top with dollops of sour cream, pickled jalapeños, and chives.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Irish Nachos – Delish (Video)

Golden and crispy potatoes piled high with tender corned beef and amazing toppings these Irish Nachos make the perfect appetizer for St. Patrick’s Day!
5 from 2 votes
Prep Time 30 minutes
Cook Time 2 hours
Course dinner, Main Course
Cuisine Irish
Servings 8 servings
Calories 682 kcal

Ingredients
  

  • 2-3 lb corned beef
  • cup Dijon mustard
  • 2 tbsp brown sugar
  • 12 oz Guinness Stout Beer
  • 4 lb gold potatoes cut into 1/2" thick rounds
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • kosher salt and pepper to taste
  • 1 cup yellow cheddar cheese
  • 1 cup white cheddar cheese
  • ½ red onion thinly sliced
  • 15 oz can of black beans, drained and rinsed
  • ½ cup sour cream
  • 1 tbsp horseradish
  • pickled jalapenos for garnish
  • freshly chopped chives for garnish

Instructions
 

  • In a small bowl,combine mustard and brown sugar. Brush all over corned beef brisket.
  • Place corned beef in steamer basket of the Deluxe Multi Cooker with Guinness Stout, set to CUSTOM, 90minutes. Press button to start. Once timer goes off, allow pressure to naturally release for 10 minutes.  Press steam button to release any additional pressure, and remove corned beef to cutting board.
  • Allow corned beef to rest an additional 10minutes, then shred.

For the Potatoes

  • Wash potatoes, then slice, unpeeled, into 1/2" thick rounds. Place slices into a large pot of cold water, ensuring that they are cover completely.  Bring to a boil over high heat. Boil only until just tender, about 5 minutes.  To test this, inserting a knife into the middle of a potato should meet with a bit of resistance.  Drain and dry on baking rack or with paper towels.
  • Preheat oven to 425°F/220⁰C.
  • Line two sheet pans with foil. Place potatoes in a single layer divided evenly between both pans.  Drizzle with oil and sprinkle with oregano, garlic, salt and pepper, coating both sides of potatoes.
  • Bake for 30 minutes, or until golden and crisp.
  • One on of the sheet pans, bring the potatoes together in a mound.  Top with half of both cheeses, red onion, beans, and shredded corned beef. Top with potatoes from the other tray, adding remaining cheese, red onions, beans, and corned beef. Place tray back in oven and bake an additional 5 minutes, until cheese is melted.
  • Combine sour cream and horseradish in a small bowl.
  • Remove nachos from oven, and top with dollops of sour cream, pickled jalapeños, and chives.

Notes

You can switch out the toppings to leave out what you don’t like, and swap in for what you want!

Nutrition Estimate

Calories: 682kcalCarbohydrates: 60gProtein: 34gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.001gCholesterol: 98mgSodium: 1707mgPotassium: 1560mgFiber: 10gSugar: 6gVitamin A: 392IUVitamin C: 76mgCalcium: 280mgIron: 5mg
Keyword corned beef, nachos, St Patrick’s Day
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Mexican Shredded Pork Nachos – Fox and Briar (Video)

You know how many recipes I try out?  A LOT.  You know how many times I’ve made a recipe twice in ONE WEEK???  Only once – and it was THIS ONE!!  I have a confession to make, however, this recipe is a sort of combination of carnitas and nachos that I came up with because I was craving nachos, but I am honestly a bit tired of chicken, and hubs is not thrilled with beef. 

Meghan from over at Fox and Briar, has a WONDERFUL slow cooker pork carnitas recipe, which I adapted for the pressure cooker!  You can learn more about Meghan here.  After reading her “About Me”, I want her to be my friend, she sounds lovely!! If the rest of her recipes are half as good as this one, I will definitely be checking them out!!  Please, go visit her blog and say hello!!  I seriously cannot state enough how amazingly delicious – and EASY – this recipe was for the perfect carnitas!!

I decided to tun it into nachos, as I said, because that was what I was in the mood for, and it was so easy.  With my adaptation, I added the zest of one orange plus the juice and some chicken broth (because with a pressure cooker, you need at least one cup liquid) and I DOUBLED the amount of seasoning.  The reason I doubled the seasoning was that I wanted the broth to collect the delicious flavors along with the pork, without taking away from the rub.  The results were outstanding!

The second time I made it, one thing I did differently that the first time was to reduce the leftover liquid.  I was reheating the leftovers and ending up creating a beautiful thick sauce – not too much, because when making nachos, you don’t want to lose the crunch – that was just a wonderful addition to an already AMAZING recipe.  Enough said, let’s jump right in!!

Ingredients

  • 3 pounds pork shoulder roast
  • 1 onion diced
  • 4 garlic cloves, peeled and chopped
  • 2 tablespoons tomato paste
  • juice of one lime 1-2 tablespoons
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon red chili flakes
  • 1 cup chicken broth

For the Rub:

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon red chili flakes

For the Nachos:

  • One cup shredded Cheddar Cheese
  • One cup shredded Monterey Jack Cheese
  • One cup cherry tomatoes, sliced in half
  • One red onion, sliced
  • Cilantro (optional)

Instructions

Dice onion, chop garlic cloves, zest and juice one orange. Set aside.

Add the chopped onion, chopped garlic, tomato paste, lime juice, orange juice, and all of the spices (except for the rub) to the Deluxe Multi Cooker/pressure cooker. Add in one cup of chicken broth, and stir.

For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Rub all over pork, cover well.  Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes.  Press to start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Once all pressure is released, remove pork and use Quick Shred or two forks to shred meat. It will be so tender!!

Preheat oven to 400⁰. Shred cheeses, slice onion and slice tomatoes in half. Set aside.

Grab a cast iron skillet, and layer as follows:

  • Tortilla chips
  • Shredded Pork
  • Red onion
  • Tomatoes
  • Cheeses
  • Cilantro (optional)

Create one more layer of the same, then bake for 5-8 minutes, or until cheese is bubbling. 

That’s it!  This made a fantastic dinner, and would make and excellent appetizer.  Alternatively, you can serve the shredded pork with rice and black beans, which I did the second time around.  Delicious!!  Please let me know if you make this recipe, and please be sure to stop over to say hello to Meghan here!

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Pressure Cooker Mexican Shredded Pork Nachos

Flavorful and tender shredded pork combined with the perfect seasonings, veggies, chips and cheese makes the perfect dinner or appetizer!!
No ratings yet
Course Appetizer
Servings 6 servings

Ingredients
  

  • 3 lbs pork shoulder roast
  • 1 onion, diced
  • 4 garlic cloves, peeled and chopped
  • 2 tbsp tomato paste
  • 1 lime, juiced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt, or to taste
  • ¼ tsp red pepper flakes
  • 1 cup chicken broth

For the Rub:

  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ¼ tsp red pepper flakes, or to taste

For the Nachos:

  • Tortilla Chips
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup cherry tomatoes, sliced in half
  • 1 red onion, sliced
  • Cilantro (optional)

Instructions
 

  • Dice onion, chop garlic cloves, zest and juice one orange.Set aside.
  • Add the chopped onion, chopped garlic, tomato paste, lime juice, and all of the spices (except for the rub) to the Deluxe Multicooker/pressure cooker. 
  • For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes,set aside. Rub all over pork, cover well. Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes.  Press to start.
  • When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Once all pressure is released, remove pork and use Quick Shred or two fork to shred meat.

For the Nachos:

  • Preheat oven to 400⁰
  • Shred cheeses, slice onion and slice tomatoes in half. Set aside.
  • Grab a cast iron skillet, and layer as follows:
    Tortilla chips, Shredded Pork, Red onion, Tomatoes, cheeses and cilantro if using. Create one more layer, and bake for 5-8 minutes, or until cheese is bubbling. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!