Deluxe Walking Nachos Recipe

Deluxe Walking Nachos Recipe
Deluxe Walking Nachos Recipe photo by Taste of Home
Publisher Photo

Deluxe Walking Nachos Recipe

Be the first to add a review
Publisher Photo
This slow-cooked potluck chili makes an awesome filling for a bag of walk-around nachos. Cut the bag lengthwise to make it easier to load up your fork. —Mallory Lynch, Madison, Wisconsin
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 18 packages (1 ounce each) nacho-flavored tortilla chips
  • Optional toppings: shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices

Directions

In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
Transfer beef mixture to a 5-qt. slow cooker. Drain one can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.
Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield: 18 servings.
Originally published as Deluxe Walking Nachos in Simple & Delicious February/March 2015

Nutritional Facts

1 serving (calculated without optional toppings): 282 calories, 10g fat (2g saturated fat), 16mg cholesterol, 482mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 12g protein.

  • 1 pound lean ground beef (90% lean)
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 18 packages (1 ounce each) nacho-flavored tortilla chips
  • Optional toppings: shredded cheddar cheese, sour cream, chopped tomatoes and pickled jalapeno slices
  1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  2. Transfer beef mixture to a 5-qt. slow cooker. Drain one can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency.
  3. Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired.
    Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 18 servings.
Originally published as Deluxe Walking Nachos in Simple & Delicious February/March 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDeluxe Walking Nachos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review