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Chili Nachos

Total Time

Prep/Total Time: 20 min.

Makes

16 servings

This creamy, chili-style dish is so warm and filling that we often prepare it when on skiing trips to Colorado. We keep it warm in a slow cooker to serve as a hearty dip at parties. It can be served over corn chips and eaten with a fork. -Laurie Withers, Wildomar, California
Chili Nachos Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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. 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.

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