Bring a taste of Dollywood’s famous nachos to your own dinner table.
Our recipe varies slightly from the original: We went with chipotle for seasoning the beef instead of guajillo.
It’s more readily available and lends a great smokiness so it really aligns with the recipe title.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
And we added easy queso because everything is better with queso.
Learn how to make Smoky Mountain Nachos.
Even if you could’t get to Pigeon Forge, you could bring the theme park to you.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)can diced tomatoes and green chiles(such as Ro-tel), undrained
1/3cupchoppedscallions
1(8.8-oz.
)package precooked white rice
1/4cupchoppedfresh cilantro
1tsp.lime zest
1Tbsp.freshlime juice
1(12-oz.
)bag tortilla chips
3oz.Cotija cheese, crumbled
1cuprefrigeratedpico de gallo
Directions
Gather all ingredients.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Heat a large skillet over medium-high.
Crumble beef into pan; sprinkle chipotles, cumin, garlic powder, and 3/4 teaspoon salt over beef.
Cook until beef is browned, stirring frequently to crumble, 5 to 6 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Meanwhile, place processed cheese in a large microwave-safe bowl.
Top with diced tomatoes.
Microwave on High until cheese melts, 4 to 5 minutes, stirring every minute.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cover and keep warm.
Heat rice in microwave according to package directions.
Divide chips evenly among 4 plates.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Top generously with queso (reserve any remaining queso); divide beef and rice evenly over chips.
Top evenly with cotija and pico de gallo.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
