Save on Pinterest

Chili Nachos

The recipe for this creamy, chili-style 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
    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 chiles, undrained
  • 2 envelopes chili mix
  • 2 pounds Velveeta, cubed
  • 1 cup heavy whipping cream
  • 2 packages (16 ounces each) corn chips
  • Optional: Sour cream, sliced jalapeno and lime wedges


  • 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. If desired, top with sour cream, sliced jalapeno and lime wedges.
Nutrition Facts
1 each: 550 calories, 36g fat (16g saturated fat), 91mg cholesterol, 1379mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 28g protein.

Recommended Video


Click stars to rate
Average Rating:
  • jstowellsupermom
    Feb 18, 2018

    The whole family loved this supper!! Would be great for game days!

  • lshaw
    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
    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
    Oct 4, 2013

    This has become a favorite of ours.

  • ferndale52
    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.

  • HoodviewHansens
    Feb 3, 2013

    No comment left

  • Pinny
    Aug 11, 2011

    No comment left

  • juicyfruit007
    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
    Feb 21, 2011

    Wonderful, easy to make!! Outstanding recipe!!

  • Laurie67
    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! :)