Appetizers & Snacks
comment 1

Irish Nachos with Guinness Cheddar Sauce

Corned beef is like turkey.

No seriously.

Reasons for my argument:
1. I feel obligated to make it on it’s corresponding holiday.
2. I always make too much.
3. I keep trying creative ways to continue to consume all of the leftovers.

Corned beef = Turkey in this case.  Just go with it.

I started thinking about foods my husband likes; trying to find one to substitute corned beef in.  While he is a software developer, his official job is really “Nacho Connoisseur–Southeastern Wisconsin Division”.  Everywhere we go the man orders nachos.  He prefers chicken over beef, jalapenos over no jalapenos, with forks optional.

So how could I add a little “luck of the Irish” into this dish?  Potato chips instead of tortilla chips, corned beef instead of spicy chicken, and homemade Guinness cheddar sauce instead of that glowing orange, gelatinous cheese product.

The sauce is so good. It goes so well with the beef, scallions, and crunchy chips.  Words just can’t do it justice.

It’s also worth mentioning that these nachos are not only a great way to use any corned beef leftovers, they also might answer the call for munchies after several green beers…or the hangover that may or may not ensue.

Erin go bragh!

Irish Nachos with Guinness Cheddar Sauce


  • 1 bag kettle cooked potato chips
  • 3 scallions, chopped
  • 1 c. shredded or chopped corned beef
  • Guinness Cheddar Sauce (recipe follows)


  1. In a medium skillet, heat the corned beef over medium high heat until you hear it sizzle and its heated through, 3-4 minutes. Bonus points if you get some browning on the meat for extra flavor!
  2. On a large platter, scatter the chips. Top with the corned beef and scallions. Drizzle the cheddar sauce over the nachos and serve.

{Irish Nachos with Guinness Cheddar Sauce}


  • 2 1/2 tbsp. butter
  • 2 tbsp. flour
  • 1 tbsp. yellow mustard
  • 3/4 c. Guinness beer
  • 2 tsp. brown sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 c. water
  • 1/2 lb. cheddar, grated


  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and allow to bubble and cook for 2-3 minutes.
  2. Stir in the mustard, Guinness, brown sugar, Worcestershire, salt, and water Let simmer lightly for 1-2 minutes.
  3. Add the cheese and stir constantly as it melts.
  4. Pour warm sauce over the nachos.

Filed under: Appetizers & Snacks


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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