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Chili Nacho Supper Recipe

Chili Nacho Supper Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 550 calories, 36g fat (16g saturated fat), 91mg cholesterol, 1379mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 28g protein.

Reviews for Chili Nacho Supper

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[email protected] User ID: 6993142 29408
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!!"

MarineMom_texas User ID: 31788 33198
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)."

karlasimmons User ID: 2545049 58084
Reviewed Oct. 4, 2013

"This has become a favorite of ours."

ferndale52 User ID: 4154455 29407
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."

juicyfruit007 User ID: 1404522 203128
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."

sarwie28 User ID: 3188731 86664
Reviewed Feb. 21, 2011

"Wonderful, easy to make!! Outstanding recipe!!"

Laurie67 User ID: 905446 29406
Reviewed Aug. 9, 2010

"This is good with a little less Velveeta, about one to one-and-a-half pounds. To thicken it, add more meat and beans. Use hot chili mix and Rotel diced tomatoes and green chilis for a spicy recipe. It's the best! Serve with guacamole as well! This is a favorite every time I make it! :)"

MandiB User ID: 1037776 72460
Reviewed Jun. 10, 2010

"It was super easy and my husband and I both liked it! What could be better?"

cntbailey User ID: 1507453 52606
Reviewed Jan. 6, 2009

"I used hot chili mix and hot diced tomatoes and green chilies. I did add the heavy whipping cream and that is when it went wrong. Way to thin and you would stay on a chip. Hold off on the cream and see if you going to need it. Add 1/4 cup at a time if you think you need it. I will make again!"

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