Chili-Cheese Nachos

Low Sodium Low Potassium Low Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Mexican Southwest Beef Dinner Appetizer

Chili-Cheese Nachos

Low Sodium Low Potassium Low Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Mexican Southwest Beef Dinner Appetizer
4 cups chili and 8 oz. chips
Prep time: 30 minutes
Total time: 30 minutes

Description

Make nachos dinner-worthy when you top them with an easy 30-minute chili. Serve with topping options such as sliced jalapeños and scallions and fresh cilantro.

Directions

  1. Preheat oven to 350°F.
  2. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.

Tips

  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories384 cal
  • Total Fat22.1 g
  • Saturated Fat8.4 g
  • Cholesterol2 mg
  • Sodium428 mg
  • Carbohydrate Total25.7 g
  • Protein20.9 g
  • Phosphorus323 mg
  • Potassium447 mg
  • Fiber3.7 g
  • Calcium277 mg

Ingredients

  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • 8 ounces tortilla chips
  • 2 cups shredded cheese, such as Cheddar or pepper Jack

Ingredients

  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • 8 ounces tortilla chips
  • 2 cups shredded cheese, such as Cheddar or pepper Jack
  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • 8 ounces tortilla chips
  • 2 cups shredded cheese, such as Cheddar or pepper Jack

Description

Make nachos dinner-worthy when you top them with an easy 30-minute chili. Serve with topping options such as sliced jalapeños and scallions and fresh cilantro.

Directions

  1. Preheat oven to 350°F.
  2. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.

Tips

  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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