Chili-Cheese Nachos
4 cups chili and 8 oz. chips
Active 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
- Preheat oven to 350°F.
- 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.
- 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