Chili O Nachos Recipe 465

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EASY CHILI NACHOS



Easy Chili Nachos image

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

2 cups prepared chili (use your favorite recipe for this)
7 ounces tortilla chips
2 cups shredded cheddar cheese (or to taste)
salsa, to taste
prepared guacamole, to taste (I use my own easy guacamole Really Easy and Good Creamy Guacamole for this)
sour cream (I use lots!)

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!

CHILI NACHOS



Chili Nachos image

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

2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 envelopes chili mix
2 pounds Velveeta, cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Optional: Sour cream, sliced jalapeno and lime wedges

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.

CHILI NACHOS



Chili Nachos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

4 to 6 ounces good-quality tortilla chips
8 ounces grated Cheddar Jack cheese (about 1 1/2 cups)
2 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

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-O NACHOS



Chili-O Nachos image

I have not tried this one yet but I plan to soon. I found this in our Sunday paper coupons. They always have recipes in there and I just saw this one and a few others that looked sooo good.

Provided by Gods Child

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb lean ground beef
1 (1 1/4 ounce) package chili seasoning mix
1 (8 ounce) can tomato sauce
1 (8 ounce) can black beans, drained and rinsed
1 cup shredded colby-monterey jack cheese
1 cup shredded cheddar cheese
1 (7 ounce) package tortilla chips

Steps:

  • Brown ground beef in a large skillet; drain.
  • Add seasonings, tomato sauce and beans.
  • Stir frequently until mixture comes to a boil.
  • Place chips on a large flat baking pan (with rim).
  • Spoon chili mixture over chips and sprinkle with cheese.
  • Broil for 2 to 3 minutes or until cheese is melted.
  • Garnish with chopped green onions, and sour cream. Serve immediately.

Nutrition Facts : Calories 472.7, Fat 26.8, SaturatedFat 11.5, Cholesterol 85.7, Sodium 595.4, Carbohydrate 28.8, Fiber 4.5, Sugar 2.1, Protein 29.7

CHILI-O NACHOS RECIPE - (4.6/5)



Chili-O Nachos Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 6

1 pound lean ground beef
1 package French's® Chili-O® Seasoning
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup (4 ounces) shredded Colby Jack Cheese*
1 package (about 7 ounces) tortilla chips

Steps:

  • 1.Brown ground beef in a large skillet; drain. Add seasoning, tomato sauce and beans. Cook, stirring frequently until mixture comes to a boil. 2.Place chips on a large flat baking pan (with a rim). Spoon chili mixture over chips and sprinkle with cheeses. 3.Broil for 2 to 3 minutes or until cheese is melted. Garnish with chopped green onions, sliced black olives and sour cream, if desired. Serve immediately. Note: *Monterey Jack or Colby may be substituted for Colby Jack Cheese.

NACHOS DE CHILI'S GRILL COPYCAT



Nachos De Chili's Grill Copycat image

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings.

Provided by sctdvdltl

Categories     Cheese

Time 13m

Yield 24 nachos, 4-6 serving(s)

Number Of Ingredients 10

6 tostados (flat whole tortillia chips)
12 ounces refried beans (pinto or black bean puree)
6 ounces fajita meat (optional)
4 ounces hot dog chili (i use Wolf brand)
4 ounces melted Velveeta cheese
9 ounces shredded colby-monterey jack cheese
4 ounces sliced jalapenos (pickled or fresh also good chopped)
6 ounces sour cream
6 ounces guacamole (or sliced avocados)
6 ounces pico de gallo

Steps:

  • Pre-heat broiler rack on top.
  • Heat beans on stove top or microwave.
  • Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
  • Shred cheese.
  • Lay tostadas flat on baking sheet.
  • Spread beans on tostadas.
  • Spread chili cheese dip on tostadas.
  • Optional fajita meat (chicken or beef) placed on top of tostadas.
  • Spinkle Colby Jack on top of tostadas.
  • Place Jalepenos on top of tostada.
  • Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
  • Take out of oven.
  • Top with sour cream.
  • Top with avocado slices.
  • Top with pico de gallo.
  • Using a large knife slice tostadas in quarters and place on serving dish.

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