Slideshow: Game Day Eats: 10 Nacho Recipes We Love

Chipotle Chicken Nachos
Chipotle Chicken Nachos

These hearty nachos are topped with chipotle-spiced ground chicken, pinto beans, and gobs of melty cheese.

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[Photograph: Yvonne Ruperti]

Sloppy Joe Nachos
Sloppy Joe Nachos

Sloppy Joes are delicious on their own, so why not use the filling to top nachos?

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[Photograph: Andrea Lynn]

Beef Barbacoa Nachos With Pickled Red Onions
Beef Barbacoa Nachos With Pickled Red Onions

These beef barbacoa nachos take their cue from Northern Mexican flavors. The brisket, which marinates in a heady, piquant blend of tomato and vinegar-based spices, slow-cooks in a Dutch oven until fall-apart tender.

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[Photograph: Jennifer Olvera]

Ball Park Nachos from 'Ultimate Nachos'
Ball Park Nachos from 'Ultimate Nachos'

These concession stand-inspired nachos are a huge step up from the stale chips and neon "cheese" from a pump you'll find at most stadiums.

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[Photograph: Karen Wise]

Jerk Chicken Nachos from 'Ultimate Nachos'
Jerk Chicken Nachos from 'Ultimate Nachos'

These nachos are topped with spicy jerk chicken and Monterey Jack cheese.

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[Photograph: Karen Wise]

Totchos (Tater Tot Nachos) With Cheese Sauce, Charred Tomato Salsa, Chorizo, and Pickled Jalapeños
Totchos (Tater Tot Nachos) With Cheese Sauce, Charred Tomato Salsa, Chorizo, and Pickled Jalapeños

Who says nachos have to be made with tortilla chips? This version mixes things up, replacing the chips with crisp tater tots.

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[Photograph: J. Kenji Lopez-Alt]

Blue Cheese and Brie Nachos With Mushrooms and Spinach
Blue Cheese and Brie Nachos With Mushrooms and Spinach

These vegetarian nachos replace classic Southwestern ingredients with gooey, melty brie, chopped baby spinach, sautéed mushrooms, sliced onions, and a handful of crumbled blue cheese.

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[Photograph: Yvonne Ruperti]

Pepperoni Pizza Supreme Nachos
Pepperoni Pizza Supreme Nachos

Love supreme pizza? Love nachos? Combine the two with these super loaded nachos topped with spicy pepperoni, sweet peppers, onion, black olives, and gobs of melted lava-like mozzarella.

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[Photograph: Yvonne Ruperti]