Name: Epi's 50-Ingredient Super Bowl Nachos
Yield: 20-30 servings
Ingredients: 6 (9-ounce) bags restaurant-style tortilla chips; 2 cups store-bought or homemade spinach dip, warmed; 1 large yellow onion, thinly sliced, caramelized; 12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups); 10 ounces grated Fontina cheese (about 4 cups); 1 1/2 ounces finely grated Parmesan (about 1/2 cup); 3/4 cup cherry tomatoes, quartered; 1 pound sliced bacon; 2 large russet potatoes (about 1 1/2 pounds); Kosher salt; Freshly ground black pepper; 3 cups ridged potato chips (about 3 ounces); 8 ounces grated cheddar (about 2 1/2 cups); 8 ounces grated Monterey Jack (about 2 1/2 cups); 3/4 cup sour cream, plus more for serving; 2 scallions, thinly sliced; 1/2 teaspoon paprika; 2 tablespoons sliced chives; 1/2 avocado, diced; 4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed; 1/2 cup barbecue sauce, plus more for serving; 1 pound shredded smoked mozzarella (about 4 cups); 1/2 cup coarsely chopped pickled jalapeños; 1 cup store-bought or homemade vinegary slaw; 1/4 cup finely chopped white onion; 2 tablespoons cilantro leaves with tender stems; 4 cups marinara sauce, drained in a paper towel-lined colander; 6 ounces sliced pepperoni; 6 ounces Canadian bacon, cubed; 10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked

Photo of massive tray of nachos for our epic 50 ingredient nachos recipe which has different zones with different toppings.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.

Recipe notes

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