Chili Nachos

Name: Chili Nachos
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: North America, Mexican
Ingredients: 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

Total Time Prep/Total Time: 20 min.

Yield 16 servings

Contest Winner

Test Kitchen Approved

When you need to feed a crowd, our chili nachos recipe is the way to go. A thick, creamy, hearty chili served over corn chips (or alone) fuels any movie-watching party, potluck or game-day gathering.

Ingredients

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

Directions

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

1 each: 550 calories, 36g fat (16g saturated fat), 91mg cholesterol, 1379mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 28g protein.

This creamy, chili-style dish is so warm and filling that we often prepare it when on skiing trips to Colorado. We keep it warm in a slow cooker to serve as a hearty dip at parties. It can be served over corn chips and eaten with a fork. -Laurie Withers, Wildomar, California

Recipe Creator