There’s something exciting about a plate of nachos. Whether you’re hosting a party, enjoying a cozy night in, or looking for a quick snack that satisfies every craving, nachos always deliver. With crunchy veggies, creamy cheese and sweet corn, every bite hits different, and hits every note.

Our Vienna Beef sausages are the star of the show and the recipe is totally customizable. From classic smokehouse flavors to savory heat and spice, Ditka Hot Beef Polish Sausage, Beef Franks, FireDogs, Beef Polish Sausage and Jalapeño & Cheddar Beef Franks all bring their own kick and character to the dish. You can even mix and match. For this recipe, we used Vienna Beef Polish Sausages, and it was so good, we had to share it with the world. Let's dive in.

Ingredients

• 2 lb. Vienna Beef Franks or Sausages, chopped (about 4 cups)
• 1 1/2 cups fresh yellow corn kernels (from 3 ears)
• 1 cup chopped sweet onion (from 1 small onion)
• 1/4 tsp. kosher salt
• 2 tsp. Creole seasoning, divided
• 1 (8-oz.) pkg. ricotta cheese
• 1/2 cup half and half
• 1 plateful of tortilla chips
• 1 scallion, thinly sliced (about 1 Tbsp.)
• 1 jalapeño, diced (optional)

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Instructions

1. Heat your skillet over medium-high. Add chopped Vienna Beef Franks and/ or Sausages. Stir occasionally until heated through, about 5 minutes, then set aside.
2. Add corn, chopped onion, salt, and 1 1/2 teaspoons of the Creole seasoning to skillet; cook, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Add ricotta cheese and half-and-half, stirring until ricotta cheese melts, about 1 minute. Remove from heat.
3. Place tortilla chips in a large skillet or on a platter. Spoon corn mixture evenly over chips; top with reserved sausage, jalapeño, and scallion. Sprinkle with remaining 1/2 teaspoon Creole seasoning. Serve immediately.