We all know the problem with nachos: They arrive with the good stuff plopped in the center, so by the end you're left with a bunch of sad, naked chips. When chef David Burke revamped Bowlmor's menu, he smartly built his nachos up — not out — and layered the good stuff. The Big Can-O-Nachos is a tower of chips, cheese, guacamole, beans and chili (chicken or beef) served in a tall tin, which drastically reduces the chances of a dry chip. Try replicating his creation (including the stepped-up cheese sauce) in a deep, oven-safe skillet.
Get the Recipe: Big Dish O' Nachos