Easy Chili Nachos Food

CHILI NACHOS

Steps:

• 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.

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

CHILLI NACHOS

Steps:

• Heat the chilli con carne in a saucepan for five minutes until hot.
• Place tortillas in a large frying pan on a low heat, carefully tossing to warm through.
• To serve, arrange tortillas on a large plate or platter and pour over chilli.
• Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.

EASY CHILI NACHOS

Steps:

• Set oven to 400°F.
• Heat the chili in a small saucepan or microwave until hot.
• Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
• Spoon half of the chili over the chips.
• Sprinkle with half of the cheese.
• Repeat with remaining chips, chili and cheese.
• Bake for about 7-8 minutes until the cheese has melted.
• Top with salsa, guacamole and sour cream.
• Serve immediately.
• Delicious!

EASY NACHOS

Steps:

• Preheat oven to 500 F degrees.
• In a large skillet cook the ground beef until it's no longer pink. Add cumin, chili powder, salt and mix.
• Add garlic and chorizo sausage and cook for another 5 minutes.
• On a pizza tray start with a layer of nachos. Top with half the meat mixture and top 1 cup of cheese and half the jalapeno pepper. Repeat with another layer of nachos, meat, cheese and jalapenos.
• Bake for 5 to 10 minutes or until the cheese has melted.

EASY BEEF NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked;drain. Stir in water, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• Spread half of the chips evenly in lined pan. Top chips with half of the beef mixture; sprinkle 1 cup of the cheese overbeef. Repeat layers. Bake 8 to 10 minutes or until cheese is melted.
• Drizzle with queso sauce. Sprinkle avocado, tomatoes, green onions and cilantro on top.

EASY CHEESY NACHOS

Steps:

• Divide chips between six plates; set aside.
• In a saucepan, warm chili until heated through.
• Meanwhile, in another saucepan; heat cheese over medium-low heat until melted, stirring frequently.
• Spoon chili over chips; drizzle with cheese.
• Sprinkle with onions and tomato.

CHILI NACHOS

Steps:

• On a platter, arrange sort of a single layer of tortilla chips.
• With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
• Sprinkle with some of the cheese.
• Then put another layer of chips, chili, and cheese until all are used.
• Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
• Put the platter on the table and let everyone dig inches.

EASY NACHOS

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with a silicone baking mat or foil.
• Spread chips over cookie sheet.
• Sprinkle half of the grated cheese over the chips.
• Sprinkle toppings over the chips and cheese.
• Sprinkle on remaining cheese.
• Bake for approximately 10 minutes, or until cheese is good and melty.
• Serve warm with sides such as guacamole, sour cream or salsa.

ULTIMATE CHILI "CHEESE" NACHOS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
• Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
• For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
• Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
• For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
• Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

ULTIMATE CHILI NACHOS WITH QUESO AND GUACAMOLE

Steps:

• Start, of course, by making The Best Chili Recipe I've Ever Made.This recipe is different from most because it uses beef chuck instead of ground beef. It is melt in your mouth delicious! Any homemade chili recipe will do, of course, this is just my favorite.
• Make the guacamole. You can make this as fancy as you want, I chose to keep it simple. Mash 4 avocados in a bowl and add 3/4 teaspoon salt and lime juice to taste (about 3-4 tablespoons, or about 2 limes).
• Make the corn salsa. Let frozen corn thaw to room temperature.
• In a medium bowl, combine corn, 3 chopped tomatoes, 1 or 2 chopped jalapenos (to taste), chopped cilantro, chopped red onion, salt, and lime juice. Stir it together and adjust salt to taste.
• Make the queso. Break up the White American cheese into chunks and add to a small saucepan. Add 6 tablespoons milk and 1 tablespoon butter. Turn the heat to LOW.
• Cook, stirring frequently, over low heat until the cheese is melted and smooth.
• Add the can of chopped green chilies (you don't need to drain it, just dump in the whole thing.)
• Add 1 teaspoon each cumin, garlic, and onion powder. Add 1/4 teaspoon crushed red pepper, or more if you want it spicy. Keep stirring occasionally over low heat until you are ready to assemble (the cheese starts to thicken as it cools).
• To assemble: Add tortilla chips to 4 large shallow bowls or plates**. Top with about 1 cup of hot chili. Drizzle the chips with the white queso dip. Top with a large scoop of corn salsa. Add a huge scoop of guacamole. Add a large dollop of sour cream. Sprinkle the whole thing with shredded cheddar cheese. Garnish with additional lime slices.

EASY NACHOS

Steps:

• Preheat the oven to 400°F.
• Lay the tortilla chips on a cookie sheet.
• Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.
• Bake for about 5 minutes, until the cheese has melted.
• Serve hot.

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

CHILI NACHOS

Steps:

• Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
• Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
• Bake 15 minutes or until cheese is completely melted. Serve nachos hot.