Easy Chili Nachos Recipes

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CHILI NACHOS



Chili Nachos image

Kick up the heat when you serve these fantastic nachos.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 30m

Yield 6

Number Of Ingredients 9

3 plum tomatoes, finely chopped
⅓ cup finely chopped red or white onion
⅓ cup chopped fresh cilantro
1 lime
12 cups corn tortilla chips
1 (15 ounce) can HORMEL® Chili With Beans
1 (2.25 ounce) can sliced pitted ripe olives, coarsely chopped
3 cups shredded colby or Monterey Jack cheese
1 fresh jalapeno chile (or more to taste), thinly sliced

Steps:

  • Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
  • Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
  • Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

Nutrition Facts : Calories 592.9 calories, Carbohydrate 51 g, Cholesterol 63.7 mg, Fat 33.9 g, Fiber 6.4 g, Protein 23.4 g, SaturatedFat 14.1 g, Sodium 1061.8 mg, Sugar 4 g

EASY CHILI NACHOS



Easy Chili Nachos image

This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 22m

Yield 5-6 serving(s)

Number Of Ingredients 6

2 cups prepared chili (use your favorite recipe for this)
7 ounces tortilla chips
2 cups shredded cheddar cheese (or to taste)
salsa, to taste
prepared guacamole, to taste (I use my own easy guacamole Really Easy and Good Creamy Guacamole for this)
sour cream (I use lots!)

Steps:

  • Set oven to 400°F.
  • Heat the chili in a small saucepan or microwave until hot.
  • Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
  • Spoon half of the chili over the chips.
  • Sprinkle with half of the cheese.
  • Repeat with remaining chips, chili and cheese.
  • Bake for about 7-8 minutes until the cheese has melted.
  • Top with salsa, guacamole and sour cream.
  • Serve immediately.
  • Delicious!

CHILI NACHOS



Chili Nachos image

The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 16 servings.

Number Of Ingredients 9

2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 envelopes chili mix
2 pounds Velveeta, cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Optional: Sour cream, sliced jalapeno and lime wedges

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.

Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

CHILI NACHOS



Chili Nachos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

4 to 6 ounces good-quality tortilla chips
8 ounces grated Cheddar Jack cheese (about 1 1/2 cups)
2 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

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).

CHILI NACHOS



Chili Nachos image

Tortilla chips loaded with lots of chili cheesy goodness.

Provided by Ree Drummond

Categories     beef,cheese,Main,Mexican,snack

Time 15m

Yield 4 servings

Number Of Ingredients 15

4 - 6 oz good-quality tortilla chips
8 oz grated Cheddar Jack cheese (about 1 ½ cups)
2 cups chili, recipe follows, heated
4 lbs ground beef
6 cloves garlic, minced
2 8-oz cans tomato sauce
1 6-oz can tomato paste
¼ cup chili powder, or more as desired
2 tsp ground cumin
2 tsp dried oregano
2 tsp kosher salt
½ tsp cayenne pepper, or more as desired
2 15-oz cans kidney beans, drained and rinsed
2 15-oz cans pinto beans, drained and rinsed
½ cup masa harina (corn flour) or regular cornmeal

Steps:

  • Preheat the oven to 325ºF.
  • 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).

ULTIMATE CHILI "CHEESE" NACHOS



Ultimate Chili

There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 24

2 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, deseeded and finely chopped
1 1/2 cups canned kidney beans, drained and rinsed (from a 15.5-ounce can)
1 cup plant-based ground meat alternative or plant protein burger, cooked and pulled apart with a fork
7 ounces green string beans, trimmed and chopped small
2 cloves garlic, finely chopped
1 tablespoon tamari sauce (gluten-free) or soy sauce
1 tablespoon tomato puree
1 tablespoon vegan Worcestershire sauce (standard has anchovies in it)
1 teaspoon chipotle chile paste (1/2 teaspoon if for kids)
One 14.5-ounce can chopped tomatoes
Flaky sea salt and freshly ground black pepper
1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried cilantro
1/4 cup olive oil
1/4 cup all-purpose flour (or gluten-free all-purpose flour)
2 cups unsweetened plant-based milk (I use oat), or almond or soy for gluten-free
1/4 cup nutritional yeast flakes
2 teaspoons chipotle paste
1 teaspoon low-sodium vegetable bouillon powder
1 teaspoon ground turmeric
One 13-ounce bag lightly salted corn tortilla chips
6 ounces sliced pickled jalapenos, drained (half a 12-ounce jar)
Handful of chopped fresh cilantro

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
  • Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
  • For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
  • Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
  • For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
  • Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

CHILI NACHOS



Chili Nachos image

These are delicious and so easy to make. If you make Recipe #103441 (it freezes well in small containers), you will have it to make these any time or use another chili recipe. There is really no specified amount that you can make. Just use the three ingredients and as much as you want of all of them and enjoy.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

4 cups tortilla chips (about)
1 -2 cup monterey jack cheese (shredded)
1 -1 1/2 cup chili

Steps:

  • On a platter, arrange sort of a single layer of tortilla chips.
  • With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
  • Sprinkle with some of the cheese.
  • Then put another layer of chips, chili, and cheese until all are used.
  • Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
  • Put the platter on the table and let everyone dig inches.

Nutrition Facts : Calories 304.2, Fat 18.1, SaturatedFat 7.6, Cholesterol 36, Sodium 595, Carbohydrate 24.9, Fiber 4.2, Sugar 1.2, Protein 12.6

EASY CHEESY NACHOS



Easy Cheesy Nachos image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

  • Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

SKILLET CHILI NACHOS



Skillet Chili Nachos image

Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.

Provided by Riley Wofford

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

10 cups tortilla chips
2 cups Easy Beef Chili
1 can (15 ounces) drained and rinsed black beans
2 cups shredded cheddar cheese
Sliced radishes and jalapenos, and cilantro leaves, for topping
Sour cream, salsa, and sliced avocado, for serving

Steps:

  • Preheat oven to 425 degrees, with rack in upper third.
  • Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
  • Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

SHEET PAN NACHOS



Sheet Pan Nachos image

A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.

Provided by The Kitchen Alchemist

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 20m

Yield 10

Number Of Ingredients 11

1 pound ground beef (80% lean)
¼ cup water
1 tablespoon chili powder
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 (14.5 ounce) package tortilla chips
1 (4 ounce) can sliced black olives
1 (12 ounce) jar pickled jalapeno pepper slices
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup salsa

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
  • Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
  • Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 34.8 g, Cholesterol 63.5 mg, Fat 28.7 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 915.1 mg, Sugar 4.3 g

CHILLI NACHOS



Chilli Nachos image

Perfect as a quick al fresco snack or even as a starter to a main meal, Chilli Nachos are quick and easy. The taste great too!

Provided by hayleylongdin

Time 15m

Yield Serves 2

Number Of Ingredients 5

400g can chilli con carne
115g bag tortilla chips
1 Tbsp Emmental cheese, finely grated
1 Tbsp sliced, green jalapenos, drained
Guacamole or sour cream to serve

Steps:

  • Heat the chilli con carne in a saucepan for five minutes until hot.
  • Place tortillas in a large frying pan on a low heat, carefully tossing to warm through.
  • To serve, arrange tortillas on a large plate or platter and pour over chilli.
  • Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.

QUICK CHILI-CHEESE NACHOS



Quick Chili-Cheese Nachos image

Quick. Simple. Delicious. These cheesy chili nachos score on all three counts, making them perfect for game nights...or for no-occasion nights.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 10m

Yield 8 servings

Number Of Ingredients 3

1 cup CHEEZ WHIZ Cheese Dip
1 can (15 oz.) chili
1 pkg. (8 oz.) tortilla chips

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.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 910 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 4 g, Protein 8 g

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EASY CHILI NACHOS RECIPE - GENIUS KITCHEN | NACHOS RECIPE, EASY …
Mar 13, 2019 - This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two …
From pinterest.ca


THE *BEST* CHILI CON CARNE NACHOS | GET ON MY PLATE
2021-10-28 Step 2: Spoon chili all over chips making sure each chip has a bit of chili on it. Then sprinkle shredded cheese over the top. Step 3: Bake at 350°F for 4-5 minutes until cheese is melted and chili is warm. While nachos are in the oven, warm nacho cheese sauce in the microwave until heated through.
From getonmyplate.com


BAKED CHILI NACHOS | CAROLYN'S COOKING
2021-02-03 Pre heat oven to 400 degrees. Heat the oil in a cast iron skillet over medium heat and add the beef. Brown the beef, breaking it up as it cooks; about 5 minutes. Add the tomato paste, stir, and cook for 3 minutes. Add the chili beans along with …
From carolynscooking.com


CHILI RECIPES FOR NACHOS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Chili Relleno Casserole Recipe Bisquick ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show …
From recipeschoice.com


LEFTOVER CHILI NACHOS - THE DINNER SHIFT
Line the sheet pan with a layer of tortilla chips. In a saucepan, bring leftover (or canned) chili to a simmer. Top chips with spoonfuls of chili. Sprinkle the cheese on top. Bake in preheated oven for 6-10 minutes, or until cheese is melted. To serve, top nachos with salsa, diced green onions, sliced baby bell peppers, fresh cilantro, etc.
From thedinnershift.com


CHILI FOR NACHOS RECIPE EASY | DEPORECIPE.CO
2022-05-29 Chili For Nachos Recipe Easy. Chili cheese nachos i am baker loaded chili nachos ready set eat chili cheese nachos recipe eatingwell baked chili nachos carolyn s …
From deporecipe.co


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