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Nacho Chili
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
14 Servings
Prep: 15 min. Bake: 1 hour
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)
X
Kick-up the flavor
With Johnsonville Italian Sausage.
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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.
Nutrition Facts:
1 serving (1 each) equals 217 calories,
© Taste of Home 2011
2 of 2
Nacho Chili
(continued)
Nutrition Facts:
7 g fat (3 g saturated fat), 45 mg cholesterol, 771 mg sodium, 19 g carbohydrate, 5 g fiber, 17 g protein.
© Taste of Home 2011