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Nacho Chili

 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 ServingsPrep: 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)

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,

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Nacho Chili (continued)

Nutritional Facts: 19 g carbohydrate, 5 g fiber, 17 g protein.