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Chili Nacho Supper Recipe
Chili Nacho Supper Recipe photo by Taste of Home

Chili Nacho Supper Recipe

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The recipe for this creamy, chili-like dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:14-16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 14-16 servings


  • 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 chilies, undrained
  • 2 envelopes chili mix
  • 2 pounds process cheese (Velveeta), cubed
  • 1 cup heavy whipping cream
  • 2 packages (16 ounces each) corn chips
  • Sour cream

Nutritional Facts

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


  1. 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. Top with sour cream. Yield: 14-16 servings.
Originally published as Chili Nacho Supper in Quick Cooking May/June 1999, p29

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Oct. 12, 2014

"This is so great on a night where the kids have sports or scouts to go to after dinner (or you and they are coming HOME from that type of activity.) Quick and flavorful. I almost never use those small packaged mixes so I left that out. I also do not think process cheese is really cheese, so I used pre-shredded cheddar in a bag. Another change I made was to reduce the amount of cream in half and I used half & half instead of whipping cream as a healthier choice. Boy, do guys LOVE this type of mixture over big corn chips--like they died and went to heaven!!"

Reviewed Aug. 8, 2014

"I prepared this recipe tonight and declare it a winner! Boy, was it good. And, so simple to make. We were eating less than half an hour since starting the recipe. I followed the recipe except I did halve it for the two of us and we still have leftovers for tomorrow. I can just imagine how good this would be in the Fall and Winter when it is cold rather than 105º like it is today. I highly recommend this delicious recipe as a Volunteer Field Editor for Taste of Home. (This will be a regular in our household)."

Reviewed Oct. 4, 2013

"This has become a favorite of ours."

Reviewed Feb. 4, 2013

"easy to make, tasty. needs more heat, for my taste. makes a lot to feed a lot. very rich so it won't be made too often."

Reviewed Apr. 25, 2011

"Essentially frito pie, this was yummy! My proportions were slightly off as I didn't want to make the entire amount but didn't bother to exactly cut everything in half -- used something like half the tomato sauce, the entire amount of beans, entire amount of R*tel, 3/4 the amount of chili mix, half the cheese ... also subbed milk for cream. Anyway, all that fudging and it was still great! We liked ours with onions on top. The chili itself was yummy before adding the cheese & milk, so I'd like to try it with some shredded cheese just sprinkled on top instead of mixing in the Velveeta."

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