Game day gyros nachos

Clark's Gyros Nachos

Using Greek gyros meat offers a unique, spicy tasting version of this popular bar appetizer and gameday snack. According to Wikipedia, Ignacio "Nacho" Anaya is credited with creating the dish in about 1943.

Gyros, originally made from lamb in Greece, is a delicious mixture of ground beef and lamb or lamb and chicken. The meat is high in calories and fat, and may not be idea if you're dieting. But, probably the three beers you have with this dish won't either.

A pan of takes about 15 minutes to make. Here's what you need to put together this awesome platter.


1 bag of Tortilla Chips
8 oz. of Cheese
1/2 to 1-lb Gyros Meat
2 Jalapenos Peppers
1 Large Tomato
1/2 Onion
1 Green Pepper
1/2 cup of Shredded Spinach
1 teaspoon of Olive Oil
Pinch of Black Pepper
Pinch of Salt


1. Pre-heat oven to 300º.

2. Spread tortilla chips on a cookie sheet or in a baking pan. Line sheet or pan with aluminum foil for easy clean up later.

3. Chop/shred spinach in a small bowl, stir in olive oil and a pinch of salt and black pepper. Set aside for later.

4. Chop tomato, jalapenos, green pepper and onion. Mix all three vegetables into a single bowl.

5. Shred gyros meat and place a layer on top of the tortilla chips.

6. Next, add a generous layer of shredded cheese over the meat and chips.

7. Spread vegetables from the bowl on top of the pile.

8. Then, sprinkle a light layer of cheese over the vegetables.

9. Finally, sprinkle clumps of spinach evenly spaced around the pan or in the center of the pile of chips and veggies.

10. Put the pan in the oven and bake at 300º for 10 to 12 minutes or until cheese has melted.

11. Remove from oven and serve with sour cream or salsa.

Expert tip

1. You can get Kronos Authentic Gyros slices in a 2-pound box at Sam's Club. There are two bags in each box. One bag makes two to three trays. Use a sharp knife to shred meat.

2. Add black or green olives; black beans or re-fried; or Pico de Gallo for a tasty alternative.

Do you have a favorite recipe you would like to share with our readers? Contact our editor at

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