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Nacho Chili

My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    14 servings (3-1/2 quarts)


  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cups chopped celery
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) refried beans
  • 1 medium onion, chopped
  • 1 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon pepper
  • 1 can (11 ounces) condensed nacho cheese soup, undiluted
  • 2 pounds extra-lean ground beef (95% lean)


  • In a large bowl, combine the first 10 ingredients; crumble beef over mixture and mix well. Transfer to a greased ovenproof Dutch oven.
  • Cover and bake at 350° for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup.
Serve warmed tortillas or corn chips with Nacho Chili. Or use some of the chili as a topping for baked potatoes or cooked pasta.
Nutrition Facts
1 each: 217 calories, 7g fat (3g saturated fat), 45mg cholesterol, 771mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 17g protein.

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Average Rating:
  • slug9000
    Feb 7, 2011

    I enjoyed this chili a lot. It's super easy to make, which is key. I just used an oven-proof serving dish, mixed all the ingredients, and popped it in the oven! I omitted the ground beef. I do recommend using a mild salsa. I used hot salsa, which I normally love, but since you use the whole jar, the hot salsa was overwhelming.