Celebrate National Nacho Day!

Mass Appeal

Mary Reilly, Executive Chef at Westfield State University visited the show for National Nacho Day to make dinner nachos!

Shrimp and vegetable nachos

  • 1 (12- to 15-ounce) bag tortilla chips
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey jack cheese
  • 1 pound cooked shrimp, cut into bite-sized pieces 
  • 6 cups cooked vegetables, cut into bite-sized pieces (corn, wilted kale or spinach, zucchini, halved cherry tomatoes – raid the fridge for leftovers!)
  • 1 (15½ -ounce) can black or pinto beans, rinsed and drained
  • For serving: chopped cilantro, salsa, sour cream, guacamole


  • Heat oven to 425°.
  • Spread one third of chips onto a large baking sheet. Scatter one third of the shrimp, vegetables, beans and cheese evenly across the chips. 
  • Spread half the remaining chips across the sheet, and top with half the shrimp, vegetables, beans and cheese. 
  • Repeat once more, using the remaining ingredients. 
  • Bake the nachos until the cheese is melted and the vegetables are hot, about 10 minutes. 
  • Serve topped with whatever garnishes your family enjoys.  

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