This slideshow is fromThrillist New York
When it's not for sparking a heated discussion about how much Colin Kaepernick looks like Milo from 24, the Super Bowl is about eating. This year, wow your party guests with
Hint of Lime Tostitos this beautiful Frankenfood: Nacho Lasagna from Chef Glenn Harris of... The Smith.
To feed 12 hungry peeps: two bags of corn tortillas, 32oz shredded cheddar cheese, 16oz salsa, 12oz pickled jalapenos (just means jarred or canned), 16oz sour cream, and 6 cups of chili. Glen insists it's best with homemade, but if you have trouble with those finicky, nuanced crock pots, you can settle for store-bought.
Grab a shallow pan and start with a base layer of the chili you totally just made yourself so Glenn will think you're cool.
Cover in cheese, delicious cheese.
Sprinkle jalapenos liberally.
Heed the advice mom gave you while you were getting dressed this AM, and "keep layering".
Just keep going until you've reached the top of the pan -- should probably be around four layers.
Be sure the top layer is cheese and pop it in the oven for an hour at 325. The guy who just showed up with Nachos Bell Grande is about to get so pwned.
It can be served in all its sexy meltiness right away, but if you're into doing things correctly, take it out, cool, and refrigerate overnight.
Take it out and flip it over for easier sectioning/an up-close look at your Hormel, you goddamned cheater!! If you fridged it, now's the time to re-heat.
Top it with sour cream, salsa, and cilantro, and you've got your Nacho Lasagna. For extra points, put it on your actual nachos. And don't forget to visit Glenn at The Smith.
And be sure to check out even more crazy-simple recipes that will make Mr. Little Caesar really jealous, in our national Super Bowl Snacking roundup.