Pizza-style nachos

    25 min

    These nachos are definitely different from the average nachos. Tortilla chips are topped with cooked sausagemeat, pepperoni, mozzarella cheese and chillies, before being grilled to perfection. Serve with pasta sauce for dipping.

    28 people made this

    Serves: 8 

    • 450g Italian sausages (flavoured with fennel seeds), casings removed
    • 215g tortilla chips
    • 60g sliced pepperoni
    • 225g grated mozzarella cheese
    • mild chillies to taste, seeded and finely chopped
    • 300g pizza sauce, for dipping

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the grill.
    2. Crumble the sausagemeat into a large frying pan over medium heat. Cook and stir until no longer pink; drain.
    3. Arrange the tortilla chips on a baking tray. Top with sausagemeat, pepperoni, mozzarella cheese and chillies.
    4. Place nachos under the preheated grill until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

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    Reviews in English (39)


    I have a similar recipe I use for Old Chicago's style Italian nachos. Here are my alterations: I make my own chips by cutting up pita bread into nacho sized triangles and lightly toasting them. Regular tortilla chips are a bit too salty with the salt from the meats. I also serve the marinara sauce on the side for dipping, and seed and slice the pepperoncinis before adding them. If you love cheese (and who doesn't?) you can grate some parmesan over it too once it's done baking.  -  14 Jun 2008  (Review from Allrecipes US | Canada)


    You should read more carefully before reprimandng the person who submitted the recipe. They do say the sauce is for dipping!  -  26 Jul 2009  (Review from Allrecipes US | Canada)


    My husband and kids absolutely loved this new way of eating nachos. I used my own homemade pizza sauce. They swarmed over the nachos and inhaled--I didn't even get to try one! I guess I'm gonna have to make this again soon if I'm going to get to try it myself. This recipe's a keeper.  -  18 Feb 2012  (Review from Allrecipes US | Canada)