Chili Nacho Dip Recipes

CHILI NACHO DINNER

Steps:

• Brown the ground beef
• Meanwhile, add all of the canned ingredients into the slow cooker
• Pour the half and half in with the tomatoes and sauce and stir until it's combined
• Add the cheddar cheese into the slow cooker and stir it into the sauce
• Drain the ground beef and place that in the slow cooker
• Add the seasoning
• Set the slow cooker to high, and cook for a couple of hours
• Serve the dip warm with chips, and top with sour cream (if desired)

CHILI NACHOS

Steps:

• In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.

NACHO DIP II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
• Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

NACHO LAYER DIP

Steps:

• Preheat oven to 375 degrees F.
• Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips

VELVEETA CHILI CHEESE NACHOS

Steps:

• Arrange 1/2 of the chips on large microwaveable platter; top with layers of 1/2 each of the chili and VELVEETA. Repeat layers.
• Microwave on HIGH 3 to 5 min. or until VELVEETA is melted.
• Top with remaining ingredients.

SIMPLE NACHO DIP - YUMMY!

Steps:

• Spray glass baking dish (I use rectangular) with cooking spray for easier cleaning.
• Place both packages of cream cheese in bottom of baking dish. Microwave x 1 minute to soften then spread to coat entire bottom of dish.
• Sprinkle lightly with garlic powder.
• Top with both cans of chili.
• Sprinkle drained olives & spread evenly over chili.
• Next sprinkle onion layer over olives.
• Top with cheddar.
• Cover with foil.
• Bake 350 degrees x 20-25 minutes. Remove foil & bake another 10 minutes until cheese melted.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

QUICK CHILI-CHEESE NACHOS

Steps:

• Microwave CHEEZ WHIZ and heat chili as directed on labels.
• Layer 1/2 of the tortilla chips, 1/2 of the hot chili and 1/2 of the CHEEZ WHIZ on serving platter. Repeat layers.

STUPID EASY 3 INGREDIENT NACHO DIP

Steps:

• Layer the 2 packages of cream cheese on the bottom of a glass square 8x8 baking dish.
• Cover evenly with the 2 cans of hormel chili.
• Cover with the shredded cheese (some people use only half the bag -- I use the whole bag, it depends on what the preparer likes).
• Put in microwave (or oven) leave in until cheese in center is bubbly.