One of our family friends is a big fan of SPAM. He used to stock his bachelor pad with cans of wonderful SPAM back in his single days, and once he got married, he threw a Hawaiian-themed wedding party with SPAM Musubi served at the buffet. Now that I’m working with Hormel as a Spambassador, it was only fitting that I celebrate my good friend’s birthday with a signature SPAM dinner. I often get requests to make my famous nacho recipe for dinner parties, and I suddenly had a light bulb moment. Presenting, SPAM Nachos!
15oz bag of tortilla chips
15oz can of black beans, drained and rinsed
1 avocado, sliced
6oz can of extra large pitted black olives, drained and rinsed
Roughly 1/4 of a yellow onion, chopped
1 tomato, chopped
Chopped cilantro, to taste
1 can of SPAM, cut into cubes
16 oz bag of Lucerne Mexican 4 Cheese Blend (Or equivalent)
Layer chips over a large foil-covered baking tray. Layer the beans evenly over the chips using a slotted spoon, and follow with the avocado slices.
Chop the olives into halves, and place them evenly over the top of the other ingredients. This uses roughly 2/3 of the olives from a 6oz can, but not quite the whole thing.
Follow this with layers of onion and tomato, then sprinkle cilantro across the nachos. Top it off by evenly coating with your SPAM cubes. The nacho layers should look something like this:
The final step is to cover your nachos in cheese. They key is to really coat everything in thick handfuls of cheese, until the ingredients are completely covered in a generous layer:
Bake the nachos at 350 degrees until all the cheese is fully melted. Serve with sour cream and salsa!
Any time you branch out and make up a recipe, it can be a risk. I thought it was a great idea, but I wasn’t sure how it would go over with anyone other than my SPAM-loving friend. But as it turns out, you don’t have to be a dedicated SPAM enthusiast to appreciate this recipe: I made two trays worth of these nachos for a total of 6 guests, and I got many compliments on the recipe, including an enthusiastic high five! Everyone went back for seconds, which is the true test of a successful dish in my opinion.
This recipe would be perfect served with a cold beer! One of the batches I made used 25% Less Sodium SPAM, which is an option if you want to cut down on the salt a little bit. The small cubes of SPAM compliment the other ingredients well, and also make this an incredibly easy dish to prepare. I actually prepared both trays of nachos a few hours ahead of time, covered them tightly in foil, and popped them into the fridge until the guests got there. That way, all had to do was pop them in the oven when it was time to eat! A straightforward make-ahead dish that is a huge hit with guests: I can’t ask for more than that!
Are you a SPAM fan? Would you try SPAM Nachos?