Quick Chili Cheese Nachos Recipes

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QUICK CHILI-CHEESE NACHOS



Quick Chili-Cheese Nachos image

Quick. Simple. Delicious. These cheesy chili nachos score on all three counts, making them perfect for game nights...or for no-occasion nights.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 10m

Yield 8 servings

Number Of Ingredients 3

1 cup CHEEZ WHIZ Cheese Dip
1 can (15 oz.) chili
1 pkg. (8 oz.) tortilla chips

Steps:

  • Microwave CHEEZ WHIZ and heat chili as directed on labels.
  • Layer 1/2 of the tortilla chips, 1/2 of the hot chili and 1/2 of the CHEEZ WHIZ on serving platter. Repeat layers.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 910 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 4 g, Protein 8 g

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).

EASY CHEESY NACHOS



Easy Cheesy Nachos image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

  • Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

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!

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