Love this dish! It's a quick, easy and affordable recipe. Me being a college student I can see myself making this once a week.

these were good but not great. Good idea to use up the ingredients if you need to though.

I have never heard of these before. So good!! The kids and I ate them up.

My husband and kids absolutely loved this new way of eating nachos. I used my own homemade pizza sauce. They swarmed over the nachos and inhaled--I didn't even get to try one! I guess I'm gonna have to make this again soon if I'm going to get to try it myself. This recipe's a keeper.

Recipe Group Selection: 4, February 2012 Big hit in this house. DH really liked the Italian sausage on this one. The one change I made was after putting the sausage on the chips, I drizzed the pizza sauce next, and then added the other toppings. It was much easier than trying to dip and keep the toppings on. I broiled in the toaster oven and that worked great. Thanks reneeg for sharing your nacho recipe.

I made this for the recipe group. VERY yummy! Instead of dipping into the pizza sauce I poured it over the cheese (which I meant to pour under and forgot) then took a fork and kinda mixed the cheese and sauce together. Added some black olives as well. This had wonderful flavor and is pretty addicting and hard to stop eating. I made this for lunch for myself thinking my family wouldn't like it, but now I plan on making it for dinner for them cause I know they'll love it!

Made these for *Recipe Group*~ If you like Nachos you'll like these. I used roasted pork instead of the Italian Sausage. Added green onions.

I made these nachos for Recipe Group. We loved them! I just eyeballed the ingredients and in hindsight could have added more. I used hot Italian turkey sausage and added green onions to the toppings. Instead of broiling, I baked these at 350 degrees for about 5 minutes, until the cheese was just melted. This was a nice change and I will make them again!

Not bad. While I'm a sucker for authentic nachos, I found these to be a fun change of pace. Actually, If it weren't for these being so dry, I'd award a perfect rating. I definitely woulddn't attempt these again without making TWO very important adjustments. First, I'd fry up my sausage and then add just enough pizza (or spaghetti) sauce to moisten. This time, I drizzled my nachos with sauce as Christina did (over the meat layer). Had I served it on the side, my nachos would have been SUPER dry (even more so than they already were). I'd also change the cooking method. Instead of broiling, I think baking at 350 for 10-15 minutes would yield a better outcome. I nearly burt my nachos and I rarely ever burn anything! Other than slightly modifying how I prepared these, I only made one additional change. I sprinkled my nachos with a couple of sliced green onions because they just seemed to be missing that little something... I think sliced olives would be a nice touch too, but since my hubs and I don't care for them, I didn't bother. All in all, these were good, but my allegiance still goes to Laura B. for her restaurant style chicken nachos, also on this site. I'm glad to have given your recipe a try, but I'm not a convert just yet. Thanks anyways, reneeg! :-)

I wasn't too keen on these, but DH really liked them. My issues were not ones that are likely to bother other people and have to do with my own taste profile preferences. My DH is a much more accurate judge for these, and he liked them. I did run into the same problem with these that I do with Mexican nachos which is that once they are no longer piping hot, the cheese makes everything stick together. That's just the nature of cheese and I can't fault the recipe for it, but it's something to keep in mind if you're serving to a crowd who isn't already sitting around waiting for them! Thanks for sharing.