"These nachos are probably the best thing on the whole damn planet...🫏 When you know you know! "
Nachos are game day perfection! Not that I know much about sports ya'll watch on Sundays. Word on the street is that you guys eat food while watching them? Well, here's some food. Some game day comfort food! Game day... You'll find me in the kitchen!
I took a little shortcut here and I'm not sorry. Sure, a big pot of from-scratch chili simmering on the stove all day sounds fantastic, BUT when you're making nachos that will be gobbled up in minutes, a shortcut is perfectly acceptable. The secret... chili beans! (Who knew right...🍳 Again.. When you know you know!) These canned beans already have chili sauce in them so you're already halfway to flavor town. Wait, did I just pull a Guy Fierri for a sec? Sorry... not sorry! 🤭
Make sure to buy tortilla chips that are thick and sturdy so that they don't get soggy. Or try making my thick and crispy Baked Tortilla Chips! They need to be able to hold up all that chili! Another trick to keep the nachos from getting soggy is to layer the cheese first, and then the chili. The cheese will act as a little barrier for the saucy chili. Then, of course, you gotta add more cheese on top of the chili. More cheese is always the right move. No one ever said "No more cheese!"
Chili Nachos
Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes
Ingredients:
Chili
1lb ground beef or ground turkey, you can add an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻♀️
1 (15 ounce) can kidney beans, drained and rinsed- optional
1 (15 ounce) can black beans, drained and rinsed - optional
1 (15 ounce) can white beans, drained and rinsed - optional
1 (15 ounce) can chili beans with sauce, drained and rinsed - optional
1 tablespoons chili powder, or more to taste
1 tablespoon garlic powder
1 tablespoon cumin
salt and pepper to taste
Nachos
10-12oz bag of Thick tortilla chips or my Baked Tortilla Chips
Chili recipe above or any leftover chili of your choice
Shredded cheddar or Mexican cheese blend
Toppings: Salsa, sliced bell peppers, diced avocado, chopped red onions or scallions (green onions), chopped cilantro, sliced black olives, sour cream, queso (cheese sauce), etc.
Directions:
Chili
Heat the oil in a skillet over medium heat and add the beef. Brown the beef, breaking it up as it cooks; about 5 minutes.
Add in garlic powder, and cumin.
Add the kidney, white, black and chili beans along with their sauces, stir and simmer for 10-15 minutes. Taste and add salt and pepper as needed. The chili beans are salty so you won't need much!
Nachos
Preheat oven to 400 degrees.
On an oven safe platter or baking sheet lay down a layer of tortilla chips to cover the bottom.
Cover the chips with a thin layer of in a layer of shredded cheese, followed by some of the beef mixture. Repeat the layers with the remaining chips, cheese and beef, until you have run out.
Transfer the platter to the oven and bake until cheese is bubbly; about 10 minutes.
Top your Chili Nachos with fresh toppings of your choice. My favorites are sour cream, avocado, cilantro, queso, tomatoes, jalapenos and black olives.
Enjoy!
Nutrition:
Calories 370 | Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Carbohydrate 32g | Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg
"This easy recipe is a keeper. Great for game day, or a quick and easy week night meal!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.