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Chili Cheese Nachos Recipe

Tex-Mex · Main course · 40 min total

A crowd-pleasing snack loaded with crispy tortilla chips, hearty homemade chili, and melted cheese, perfect for game day or a casual get-together.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup beef broth
• Salt and pepper to taste
• 1 large bag (about 10 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large skillet, heat oil over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Add onion and garlic, cook until softened, about 3 minutes.
2. Stir in chili powder, cumin, and paprika; cook for 1 minute. Add kidney beans, diced tomatoes, and beef broth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally. Season with salt and pepper.
3. Preheat oven to 400°F (200°C). Spread tortilla chips in a single layer on a large oven-safe platter or baking sheet. Spoon the chili evenly over the chips. Sprinkle shredded cheese on top.
4. Bake for 5-7 minutes, until cheese is melted and bubbly. Remove from oven and top with sour cream, jalapeños, and cilantro. Serve immediately.

Tips

• Customize with toppings like diced avocado, black olives, or pico de gallo.
• To make it vegetarian, replace beef with an extra can of beans or plant-based crumbles.
• Leftover chili can be stored separately and reheated for another use.

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