Skillet Nacho Chili Recipes

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CHILI BEAN NACHO SKILLET



Chili Bean Nacho Skillet image

"I drive the kids to lots of activities, so this is one recipe I keep close at hand," writes Laurie Hobart of Wisconsin Rapids, Wisconsin. "Served with salad, it's a wholesome meal in no time."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexicorn, drained
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 to 1 cup shredded cheddar cheese
Tortilla chips, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

SKILLET NACHOS



Skillet Nachos image

My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasoning
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

SKILLET CHILI



Skillet Chili image

This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube.

Provided by Andrew Chinn

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds lean ground beef
1 onion, finely diced
¼ cup chopped green bell pepper
1 (15 ounce) can tomato sauce
6 ounces tomato paste
1 (16 ounce) can chili beans, drained
1 tablespoon chili powder
1 teaspoon hot pepper sauce
½ teaspoon seasoning salt
½ teaspoon ground cayenne pepper
¼ teaspoon garlic powder

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
  • Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).

Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 85.4 mg, Fat 24.6 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 1097.8 mg, Sugar 9.6 g

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.

SKILLET NACHOS



Skillet Nachos image

This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 cup green bell pepper, chopped
1 cup zucchini, chopped
1 cup pinto beans in chili sauce (from 15-ounce can)
1 cup thick & chunky salsa
4 ounces tortilla chips
1 1/2 cups monterey jack cheese, shredded
ripe olives, sliced, if desired

Steps:

  • Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
  • Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
  • Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
  • Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Facts : Calories 345.2, Fat 22.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 728.8, Carbohydrate 24.1, Fiber 3.4, Sugar 4.1, Protein 14.1

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