Corned Beef & Cabbage Nachos recipe

Corned Beef Nachos Recipe

I'm not Irish but corned beef is damn good. And who doesn't love potato chips?
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 25 minutes


Corned Beef Nachos

  • 5.5 oz package potato chips Stewart's brand recommended
  • 1 cup corned beef chopped
  • 1 cup shredded swiss cheese
  • ½ cup cabbage chopped
  • ½ cup pickled carrot optional
  • 1 cup Thousand Island dressing for drizzling
  • 1 cup Dijon Mustard for dipping

Thousand Island Dressing

  • ½ cup Mayonnaise
  • 2 T Ketchup
  • 2 T Pickle Relish
  • 1 small clove garlic
  • 1 Tsp white vinegar
  • 1/8 Tsp salt


  • Place the corned beef into a large pot and cover with water. Add the included spice packet to the water. From there, follow the instructions on the corned beef packaging to cook properly.
  • In the last 12 to 15 minutes of cooking the corned beef (or in a separate pot with water), add the sliced cabbage to the pot and let simmer.
  • Drain the cabbage in a colander. Remove the beef from water and slice it against the grain into small blocks.
  • Preheat the oven to 375.
  • On a baking sheet or in a large cast iron skillet, spread the potato chips in an even layer. Shred the cheese (if not shredded already) onto the chips and add the cooked & chopped corned beef.
  • Bake the nachos until cheese is bubbling/melted, about 5 to 7 minutes.
  • Mix Thousand Island Ingredients together in a bowl. 
  • Drizzle Thousand Island over top and garnish with cabbage, side of mustard, and diced pickled carrot (optional).
  • Serve immediately with drinks like soda or some kind of stout. 


You can also use a storebought thousand island instead of making your own, or alternatively serve with sour cream.
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