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Happy National Nachos Day!

November 6th is nacho average holiday and, while we don’t like to brag, our nachos are some of the best in America. Our not-so-secret, secret is making sure every chip is perfectly accessorized with a delicious topping – cheese, chili, guacamole, you name it. To make this happen in our restaurants, we build the nachos in a mixing bowl so when they are flipped on the plate, they take on the shape of a volcano. And not to be jalapeño business, but we care how you celebrate, so if you can’t be in Margaritaville this Sunday, try this recipe at home.

Volcano Nachos


  • ¼ lb. ground beef
  • ¼ cup Margaritaville Salsa
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded Monterey Jack cheese
  • 13 oz. bag Margaritaville Restaurant Style Tortilla Chips
  • 1 cup your favorite queso dip
  • 1 medium tomato, diced
  • 5-6 green onions, sliced
  • ⅓ cup Margaritaville Guacamole
  • ⅓ cup sour cream
  • Sliced jalapeños to taste



  1. Preheat oven to 375°F
  2. Cook beef in skillet over medium-high heat until browned. Add Margaritaville Salsa and continue cooking for 2 minutes.
  3. In a small bowl, mix shredded cheeses together. Set aside.
  4. Arrange a layer of Margaritaville Restaurant Style Tortilla Chips on an oven safe plate.
  5. Add ⅓ cup queso dip, then another layer of chips and another ⅓ cup queso, then final layer of chips with remaining queso. Top with remaining chips.
  6. Top with salsa-seasoned beef and remaining shredded cheese.
  7. Place nachos in oven and bake 9-10 minutes to melt cheese.
  8. Remove nachos from oven and add diced tomatoes and green onions.

Top with Margaritaville Guacamole, sour cream and desired amount of jalapeños.