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Nacho Chili Recipe

My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota

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14 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

2 pounds lean ground beef
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups chopped celery
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) refried beans
1 medium onion, chopped
1 cup water
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (11 ounces) condensed nacho cheese soup, undiluted

Directions

Crumble beef into a large bowl. Add the next nine ingredients and mix well. Transfer to a greased ovenproof Dutch oven or roasting pan. Cover and bake at 350° for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup. Yield: 14 servings (3-1/2 quarts).

Serve warmed tortillas or corn chips with Nacho Chili. Or use some of the chili as a topping for baked potatoes or cooked pasta.

Nutrition Facts: 1 serving (1 each) equals 217 calories, 7 g fat (3 g saturated fat), 45 mg cholesterol, 771 mg sodium, 19 g carbohydrate, 5 g fiber, 17 g protein.

Nacho Chili published in Taste of Home Ground Beef Cookbook , p143

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Ingredients