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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Chili-Cheese Nachos

      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
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      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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