Learn how to make Guy Fieri's Next-Level Trash Can Nachos recipe

For fans who can't be there Guy Fieri's Flavortown Tailgate at Super Bowl LVIII in Las Vegas, the celebrity chef shared how to prepare one of the event's delicious meals.

“You want to talk about a crowd pleaser, an impressive tower full of tasty nachos? It doesn't get better than this!” Fieri, 56, exclusively shares his next-level nachos in the new issues of We weekly.

Unlike traditional nachos, Fieri puts a twist on the recipe by collecting the ingredients in a “waste can,” or a large can with the top and bottom removed. The Food Network star also takes the classic party snack to the next level with homemade black bean puree, pickled red onion and pico de gallo.

Fieri, who returns to host the new season of Food Network's Tournament of champions, threw his Flavortown Tailgate at last year's Super Bowl LVII in Glendale, Arizona. According to the event websitethis year's free festival will feature more than 25 restaurant pop-ups and performances from Dustin Lynch And Diploma. The event takes place behind the High Roller and the LINQ Hotel along the Las Vegas Strip.

You don't find 'free', especially in Vegas around the Super Bowl, because everyone gets paid for everything, including parking,” Fieri shared. USA today of this year's Flavortown Tailgate in December 2023. “This is about celebrating what I think is the greatest game, which is football.”

Ahead of the 2023 Super Bowl, Fieri shared his top tips and tricks for hosting the ultimate game day party exclusively with Us. “I love it [the] diversity of the menu. I like a really electric menu,” he said. “I want to have the opportunity to eat a lot [or] a little food. I want the ability to have all different types of flavors.

He continued: “I want a charcuterie section, a meatball section, some chicken tenders and some sauces and [a] cheese part, but the key is to lay the basic foundation. And the bread is probably one of the things that's most like, “Oh yeah, buy some bread.” No, buy some King's Hawaiian [and] do this the right way.”

Ultimately, Fieri said the biggest key to creating the perfect Super Bowl party menu is having “quality ingredients and a nice selection.”

Fieri's favorite NFL team, the Oakland Raiders, will not be in this year's Super Bowl showdown. Instead, the Kansas City Chief will take on the San Francisco 49ers on Sunday, February 11. However, all that matters to Fieri is that he “sees a great game.” [game].”

Tournament of champions premieres on Food Network Sunday, February 18 at 8pm ET. Keep scrolling to see Fieri's full Trash Nachos recipe:

Trash Nachos

Serves 4-6

Ingredients

• 6 oz corn tortilla chips, thick cut
• Taco seasoning (optional)
• 6 oz black bean puree (recipe follows)
• 6 oz queso or cheese sauce
• 3 oz cheddar cheese, shredded
• 6 oz BBQ pulled pork
• 2 oz your favorite BBQ sauce
• 1 oz crema (or diluted sour cream)
• 2 oz pico de gallo (recipe follows)
• 1 jalapeño, thinly sliced
• 2 tablespoons pickled red onion (recipe follows)
• 3-5 sprigs of fresh coriander

Equipment

• 1 large tin (or equivalent), top and bottom removed

Instructions

1. Preheat your oven to 450 degrees.

2. Season your tortilla chips with taco seasoning, if using, and place the chips on a baking sheet.

3. Spoon a few ounces of black bean puree, followed by 150 grams of cheese sauce, so that the chips are evenly coated. Finish with a few handfuls of cheddar and then pulled pork. Pour the barbecue sauce over everything.

4. Place in the oven for 3 to 5 minutes or until the cheese is melted and the BBQ pork caramelizes.

5. Place the tin on a large plate or bowl and spoon the remaining 30 ml of cheese sauce onto the bottom.

6. Transfer the nachos in layers from the baking pan to the tin and gently press them down so that they stick together.

7. Drizzle with sour cream and garnish with pico de gallo, jalapeño slices, pickled red onion and cilantro sprigs.

8. When ready to serve, carefully remove the tin for a big reveal!

For the black bean puree

1. Place 1 can of black beans with liquid in a saucepan. Add 1 tablespoon chipotle in adobo, 1 minced garlic clove, ¼ teaspoon ground cumin, and ½ tablespoon kosher salt and simmer until beans are heated through. Use a potato masher and mash half the beans, thickening the mixture with a mix of whole and broken beans. Be careful not to over-mash. Stay warm.

For the pickled red onion

1. Add 1 cup water, 1 cup red wine vinegar, 2 tablespoons kosher salt, 2 tablespoons granulated sugar, 1 tablespoon grenadine, and 2 teaspoon pickling spice to a small saucepan and bring to a boil. Pour hot liquid over 1 large red onion, julienned into ⅛-inch pieces, and cover with plastic wrap. Let cool to room temperature. Store in the refrigerator until ready to use.

In front of the Pico de Gallo

1. Combine 4 diced plum tomatoes, 2 tablespoons fresh chopped cilantro, half-chopped red onion, 1 minced garlic clove, 1 seeded and minced jalapeño, 1 squeezed lime, ½ teaspoon kosher salt, and 2 to 3 crushed fresh peppercorns in a medium bowl. Cover and refrigerate for one hour and up to three days. Drain any excess liquid before serving.