Chili Cheese Nachos
Topped with quick and easy homemade chili, plenty of cheddar cheese and sour cream, these nachos are sure to be a big hit! They’re perfect for when you’re entertaining a large group or watching the big game with friends and family.
10 min Prep Time
35 min Cook Time
- Prep Time: 10 min
- Cook Time: 35 min
- Servings: 8-10 servings
Servings: 8-10 servings
- 3 tablespoons butter, divided
- 1 lb ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 14-oz cans kidney beans, drained
- 28-oz can diced tomatoes
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large bag tortilla chips
- 8 ounces cheddar cheese, shredded
- Sour cream
- Chopped scallions
Step 1Melt 1 tablespoon of butter to a large skillet set over medium-high heat. Add ground beef and break up with a spatula, then season generously with salt and pepper.
Step 2Cook ground beef until no longer pink, about 5-7 minutes. Transfer to a paper towel-lined plate.
Step 3Reduce heat to medium-low and melt remaining 2 tablespoons of butter in the skillet. Add chopped onions and cook until soft and translucent, 4-5 minutes. Add minced garlic and cook for 1 minute.
Step 4Add ground beef back to the skillet along with the kidney beans, diced tomatoes, chili powder, cumin, salt and pepper. Cook over medium heat, stirring often, for about 20 minutes or until chili has thickened slightly.
Step 5Chili can be made up to 5 days ahead. Store in the fridge.
Step 6To assemble nachos, preheat oven to 450°F.
Step 7Spread half of tortilla chips out onto a large sheet pan and cover with half of the cheese. Repeat with another layer of chips and cheese.
Step 8Bake just until cheese is melted and bubbly, about 5 minutes. Watch carefully so it doesn’t burn.
Step 9Remove nachos from the oven and top with warm chili. Add some sour cream, chopped scallions, and cilantro. Serve immediately.
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