Reuben Nachos
What I Love About My Reuben Nachos
Reuben nachos give me the same salty, tangy flavor of my favorite sandwich without the sandwich-building step. After years of making the real thing every March, this is my go-to when I’m short on time.
- You get a loaded bite every time, since I build the toppings in two full layers so nothing goes bare.
- Thousand Island keeps things from tasting flat, and I drizzle it in two rounds so every layer gets its share.
- This comes together fast. I can have the tray in the oven within ten minutes of prep. That matters on a night when St. Patrick’s Day guests are already at the door.
- Deli corned beef makes this weeknight-friendly, since there’s no actual cooking involved beyond the oven.
Key Ingredient Notes
- Corned Beef – Deli-sliced corned beef is the easiest route and works great here. If you have homemade corned beef on hand, my 3-Ingredient Oven Baked Corned Beef Brisket or Instant Pot Corned Beef both make excellent leftovers for this.
- Sauerkraut – This is what gives Reuben nachos their tang. Well-drained kraut matters here, since it’s the main reason nacho layers turn soggy.
- Swiss Cheese – Shred it yourself from a block for the smoothest melt. Cheese companies coat pre-shredded bags in anti-caking starch or cellulose to keep the strands from clumping, and that same coating keeps the cheese from melting fully, so the texture can turn a little grainy once baked.
- Thousand Island Dressing – This is the classic dressing for a Reuben. Russian dressing works well too if that’s what you have on hand.
- Tortilla Chips – Go with a sturdy, restaurant-style chip. Thinner chips crack or go soft fast once the toppings hit them.
How to Make Reuben Nachos
- Prep everything first. Squeeze the sauerkraut dry, shred or chop the corned beef, and shred the Swiss cheese if you’re using a block. Getting all of this ready before you start assembling keeps the actual layering quick.
- Get the dressing ready for drizzling. I like adding it to a sandwich bag with the corner snipped off. That way it spreads evenly across the tray without pooling in one spot.
- Build the first layer. Spread half the tortilla chips in an even layer on a greased baking sheet. Top with half the sauerkraut, corned beef, and Swiss cheese, then drizzle with some of the dressing.
- Repeat for the second layer. Add the remaining chips on top, followed by the rest of the sauerkraut, corned beef, cheese, and dressing. This second layer is what keeps every chip loaded, not just the top ones.
- Bake until the cheese is fully melted. Around 15 to 17 minutes at 350°F should get you there. Look for the cheese bubbling and the edges of the chips turning a deeper golden brown.
Reuben Nachos Recipe FAQs
Irish nachos are usually built on a potato base, topped with add-ins like bacon, sour cream, and green onions. Reuben nachos stick closer to the sandwich, with corned beef, sauerkraut, Swiss cheese, and Thousand Island doing the work.
Traditional Reubens use corned beef, and that’s what this recipe is built around. Pastrami works too if you want a smokier, more peppery bite. Chop it the same way you would the corned beef.
For extra insurance against sogginess, toast the plain chips in the oven for 3 to 4 minutes before adding toppings. It gives them a head start on crisping up before the sauerkraut and dressing go on top.
I also like to sprinkle a little cheese right on the nachos and bake them for a few seconds, then add remaining toppings. Yes, more cheese on top is fine. Bake per recipe
More Recipes From Me
- Reuben Dip
- Reuben Egg Rolls
- Reuben Sandwich
- Jalapeno Shrimp Nachos
- Ultimate Nachos Recipe
- Baked Corned Beef Sliders
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Reuben Nachos Recipe
Ingredients
- 8 oz yellow corn tortilla chips
- 1 cup sauerkraut drained, squeezed
- 1/2 lb sliced corned beef
- 4 oz shredded Swiss cheese
- 1/2 cup thousand island dressing
Instructions
- Prepare your ingredients: drain and squeeze sauerkraut, shred corned beef, and place thousand island dressing into a sandwich zip-lock bag so it's easy to drizzle.
- Lightly grease a baking sheet and preheat the oven to 350℉.
- Spread half of the tortilla chips in one even layer.
- Spread half of the sauerkraut evenly over the chips and then, spread half of the corned beef and cheese over the top. Drizzle part of dressing on top.
- Spread remaining chips to create the second layer. Repeat the layers of sauerkraut, corned beef, and cheese on top. Drizzle remaining dressing and you can also add some more cheese on top.
- Bake for 15-17 minutes.
Video
Nutrition
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Categories:
30 Minute Meals, Appetizer Recipes, Beef Recipes, Gluten Free Recipes, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These would make such a great St. Patty’s Day appetizer! Can’t wait to try them!
Oh, the sandwiches are absolutely heavenly! I hope you will try them this weekend!