Nacho Chili Recipe

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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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Nacho Chili Recipe

Prep: 15 min. Bake: 1 hour

Yield: 14 Servings

15 60 75

Ingredients

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
2 pounds extra-lean ground beef (95% lean)

Directions

In a large bowl, combine the first 10 ingredients; crumble beef over mixture and mix well. Transfer to a greased ovenproof Dutch oven.
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.

Nutritional 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.

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

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Nacho Chili

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(1-1) of 1 reviews

Reviewed on Feb. 07, 2011 by slug9000

I enjoyed this chili a lot. It's super easy to make, which is key. I just used an oven-proof serving dish, mixed all the ingredients, and popped it in the oven! I omitted the ground beef. I do recommend using a mild salsa. I used hot salsa, which I normally love, but since you use the whole jar, the hot salsa was overwhelming.