CHILI NACHOS
The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
ULTIMATE NACHO RECIPE
This is the Ultimate Nacho Recipe! Crispy chips with melted cheese, ground beef, refried beans, and all of your favorite toppings.
Provided by Rachel Farnsworth
Categories Appetizer Main Course Snack
Time 25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium-high heat. Add in ground beef. Use a spoon to break up the meat and cook 8 to 10 minutes until beef is fully cooked through. Drain excess grease. Add in taco seasoning, stir, and cook 60-90 seconds.
- Pour in water and add in refried beans. Stir to combine and cook until heated through. Keep warm.
- Spread chips out onto a baking sheet (or other desired oven-safe baking dish including a 9x13 pan, cast iron skillet, or even a pie plate).
- Sprinkle 2 cups of the cheese over the chips. Dot with the beef and bean mixture. Top with remaining 2 cups of cheese.
- Bake in the 350 degree oven for 5 to 7 minutes, until cheese is fully melted.
- Remove from heat and add additional toppings as desired. Serve warm.
CHILI NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
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).
EASY CHILI NACHOS
This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 22m
Yield 5-6 serving(s)
Number Of Ingredients 6
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!
CHILLI NACHOS
Perfect as a quick al fresco snack or even as a starter to a main meal, Chilli Nachos are quick and easy. The taste great too!
Provided by hayleylongdin
Time 15m
Yield Serves 2
Number Of Ingredients 5
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.
QUICK CHILI-CHEESE NACHOS
Quick. Simple. Delicious. These cheesy chili nachos score on all three counts, making them perfect for game nights...or for no-occasion nights.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Microwave CHEEZ WHIZ and heat chili as directed on labels.
- Layer 1/2 of the tortilla chips, 1/2 of the hot chili and 1/2 of the CHEEZ WHIZ on serving platter. Repeat layers.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 910 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 4 g, Protein 8 g
EASY CHEESY NACHOS
There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
CHILI NACHOS
Kick up the heat when you serve these fantastic nachos.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 592.9 calories, Carbohydrate 51 g, Cholesterol 63.7 mg, Fat 33.9 g, Fiber 6.4 g, Protein 23.4 g, SaturatedFat 14.1 g, Sodium 1061.8 mg, Sugar 4 g
ULTIMATE CHILI NACHOS WITH QUESO AND GUACAMOLE
Why do we ever even eat nachos without turning them into chili nachos?? It's so much better!! This is the ULTIMATE chili nachos recipe, loaded up with beefy chili, white queso, guacamole, sour cream, and corn salsa! It is the best game-day food ever!
Provided by Karen
Categories Appetizer
Time 20m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 g, Calories 1713 kcal, Fat 110 g, SaturatedFat 40 g, Cholesterol 180 mg, Sodium 4044 mg, Carbohydrate 157 g, Fiber 37 g, Sugar 13 g, Protein 51 g, TransFat 1 g, UnsaturatedFat 60 g
ULTIMATE CHILI "CHEESE" NACHOS
There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 24
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.
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EASY & DELICIOUS ULTIMATE NACHOS RECIPE - CHEF DENNIS
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5/5 (13)Total Time 27 minsCategory AppetizerCalories 689 per serving
- In a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked.
- Mix red onion, lime juice, Roma tomatoes, cilantro, and salt in a bowl and allow to stand 15 more minutes for flavors to blend before serving.
- Season corn with sea salt and black pepper to taste. Add 1 teaspoon of cilantro to the mixture and set aside till needed.
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4/5 (1)Total Time 45 minsCategory AppetizerCalories 971 per serving
- Melt 1 tablespoon of butter to a large skillet set over medium-high heat. Add ground beef and break up with a spatula, then season generously with salt and pepper.
- Cook ground beef until no longer pink, about 5-7 minutes. Transfer to a paper towel-lined plate.
- Reduce heat to medium-low and melt remaining 2 tablespoons of butter in the skillet. Add chopped onions and cook until soft and translucent, 4-5 minutes. Add minced garlic and cook for 1 minute.
- Add ground beef back to the skillet along with the kidney beans, diced tomatoes, chili powder, cumin, salt and pepper. Cook over medium heat, stirring often, for about 20 minutes or until chili has thickened slightly.
THE ULTIMATE TEXAS NACHOS - CHILI ... - CHILI PEPPER MADNESS
From chilipeppermadness.com
Reviews 1Category Appetizer, SnackCuisine American, MexicanTotal Time 25 mins
- Add enough canola oil to a large pot to fill about 1.5 inches and heat to medium. Do not bring to a boil. The temp should measure 375 degrees F.
- Add the halved tortillas in small batches and fry them about a minute or so per side, until they are lightly browned and crispy. Drain on paper towels and dash them with salt.
- When they are cooled, spread a spoonful of refried beans over each tortilla, then top them with Monterrey Jack cheese.
19 BEST LEFTOVER CHILI RECIPES TO TRY OUT IN 2022
From heythattastesgood.com
4.9/5 (7)Published 2021-09-28Category Recipes
- Chili Cheese Fries. Suppose you have some frozen fries in the fridge and are wondering what to make with these fries. So this recipe is the one that you can use up both leftover chili and fries in one dish.
- Chili Empanadas. Here comes a fantastic leftover chili idea for you to utilize the food. These savory chili empanadas are super crispy and delightful that you can enjoy as a snack or a luscious appetizer too.
- Baked Chili Nachos. Nachos are no longer a strange dish to anyone. These crispy snacks are the most-liked dish of Mexican street food that you can efficiently run into on every local street.
- Chili Cheese Tater Tots. A fan of tater tots should note this one right away! A combination of crispy tater tots mixes with a juicy and savory beef chili sauce that press up the overall taste a thousand times.
- Chili Cheese Dip. Besides delightful chili appetizers or savory chili main dishes, chili cheese dip is also a tasty dish you can make from leftover chili.
- Chili Stuffed Peppers. Here comes another fantastic leftover chili recipe that you can create a tasty meal as the main dish. By stuffing these residue chilies into the bell peppers, add some cheese as your preference, then you can enjoy a delicious dish in a few minutes.
- Chili Stuffed Spaghetti Squash. This stuffing chili is a beautiful recipe that attracts many people’s hearts. The dish is a bit sweeter and creamier than regular chili and has a thicker consistency.
- Chili Cheese Zucchini Boats. Check out this recipe to make a luscious appetizer for a dinner party. The dish is a complete package of convenient preparation and healthy food in a single dish so that you can enjoy the cooking time better.
- Chili Potato Casserole. Do not throw away leftover chili yet! I have an excellent idea to save it up. This chili potato casserole is super convenient and delicious, and you can find it very easy to make.
- Veggie Chili Tacos. Sick of meaty tacos? So how about combining some veggies to your tacos menu with any leftover chili in your fridge? These vegetarian-friendly tacos are all you need for a light taco party.
LENTIL CHILI CHEESE NACHOS - HOT FOR FOOD BY LAUREN TOYOTA
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3.9/5 (8)Category Appetizer, SnackCuisine AmericanTotal Time 40 mins
- In a large pan or wide pot, sauté onion, red pepper, and celery in oil over medium heat for 2 to 3 minutes until softened and fragrant.
- Add minced garlic, chili powder, paprika, onion powder, and cumin and combine with the vegetables, stirring frequently for about 3 minutes.
- Add the cooked lentils, fire roasted tomatoes, coconut sugar, low-sodium vegetable stock, sea salt, and ground black pepper and stir to combine. Bring the mixture to a simmer for a couple of minutes, then reduce heat to medium-low and cook for another 10 to 12 minutes, stirring frequently. Keep the chili warm until you're ready to serve your nacho platter.
- Assemble your nachos however you like 'em. Feel free to use other toppings to your liking. Arrange the corn chips on a large platter, top with lentil chili, and toppings, then drizzle with lots of nacho cheese. You can pile that chili as high you want, or even think about making single serving chili cheese nacho bowls for Super Bowl Sunday!
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- Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Broil for 2 minutes or until cheese is bubbling.
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