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Deluxe Walking Nachos

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 18 servings.
This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin

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 chiles, divided
  • 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

  • 1. In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.
  • 2. Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes, undrained. 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.

Nutrition Facts

1 serving: 282 calories, 10g fat (2g saturated fat), 16mg cholesterol, 482mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 12g protein.

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