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Cheesy Chili Nachos

Cheesy Chili Nachos

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Spray a medium-sized skillet with cooking spray and place over medium-high heat. Add the ground turkey, onion, and red bell pepper, breaking the meat apart with a spoon. Cook until the meat is browned and vegetables are soft, about 10 minutes.

Stir in the chili powder, cumin, and cayenne. Stir in the tomatoes and water. Reduce the heat to low, cover, and cook for about 10 minutes, stirring occasionally. Stir in the beans and heat until warmed. Cover to keep warm and remove from the heat.

In a small saucepan over low heat, melt the butter, add the flour, and whisk until smooth. Add the chicken broth and garlic powder and bring to a boil, stirring continuously for about 1 minute. Remove from the heat and whisk in the cheese ½ cup at a time.

Spread the chips out onto a serving platter. Spoon the chili mixture evenly onto the chips and then drizzle the cheese mixture over the chili. Top with your favorite garnishes and serve.

Chili-Cheese Nachos

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There are no rules when it comes to topping nachos just go for what you like. We like this cheese-chili–sour cream combination, an upgrade to the classic standby, the cheese nachos.

Game plan: You’ll need to make the chili before you begin.

This recipe was featured as part of our Nacho Recipes photo gallery.


  1. 1 Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred the cheese.
  2. 2 Line a baking sheet with aluminum foil. Spread about half of the tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with the remaining chips and cheese.
  3. 3 Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with the chili and sour cream or crema. Serve immediately.

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Food writer Molly Watson dispels any illusions people might have about making nachos. For the record, using cheese sauce and a microwave are fatal errors. Her method only takes a few minutes, and you get crunchy nachos with flavor in every bite rather than a soggy, inconsistent mess. Find inspiration for your next nachos feast with these recipes and ideas.

Game Day Cheesy Chili Nachos Recipe

With the Big Game coming up, I wanted to put together a little recipe that would surprise and delight at the football party. Well, I think I succeeded because my husband said these were, “super good!” (He’s a man of many words…) So if you’re looking for a fun nacho recipe to serve up at your upcoming gathering, this one is definitely worth trying. Plus, it makes a good amount of servings so you’ll have enough for everyone that shows up!

Before I got started, I had to venture out for some tasty ingredients to use. I ran to Walmart since it’s only about a mile from my house, and because they have low prices too. My inspiration was a light chili since it’s so cold out right now (it is winter after all) and at the same time I wanted it to be something that everyone would enjoy.

So many goodies to choose from! But I narrowed it down to my family’s favorite nacho chips – TOSTITOS® and the matching salsa, the TOSTITOS® Medium Chunky Salsa. It’s the perfect base for creating my masterpiece of a nacho platter.

Shhhh. There’s still plenty left if that’s what you’re thinking.

Anyways, I’m sure you’re eager to get on to the recipe so let’s get started cooking!

Pin this recipe for later!

Game Day Cheesy Chili Nachos Recipe

Game Day Cheesy Chili Nachos


  • 1 TOSTITOS® Original Tortilla Chips
  • 1 cup Mild Cheddar Cheese (shredded)
  • 1/2 cup sour cream
  • 1 pound ground beef
  • 1o oz guacamole
  • 1/2 cup chopped green onions
  • 2 packs of cheese dip (warmed to molten consistency)
  • 1 jar TOSTITOS® salsa
  • 1 can chili sauce or tomato sauce (optional)

Directions :

  1. Brown ground beef in a medium skillet. Add in salsa and optional chili sauce until warmed and completely mixed.
  2. While the beef is cooking, arrange 1/2 bag of tortilla chips on a platter. I personally use the rest of the chips on the side for dipping but you’re free to do what you wish…
  3. On a separate burner, warm the packets of chili cheese until it’s to a pourable consistency.
  4. Spread chili cheese across your nacho chips. Then spread meat mixture on top.
  5. Top meat mixture with shredded cheese.
  6. Spread guacamole evenly on top of nachos.
  7. Add on your sour cream. I like to place it in the middle so that those who want it on their nachos can dip it on, and those who don’t want it on them don’t have to have it!
  8. Finally, sprinkle your chopped green onions and you’re ready to serve!

Click here for more delicious Game Day recipes !

Game Day Glory Sweepstakes

If you’re looking for something fun to do before the Big Game, this is a super fun activity for the whole family! Right now through 2/7/16, you can enter to win a $100 Walmart eGift Card or an Xbox One Console when you enter this sweepstakes from MARS and Wrigley. All you have to do is create a snack stadium, get creative! There are some seriously awesome entries so far, but you still have time to get in on the fun.

Once you’ve created your own snack stadium, upload a photo to Instagram with the hashtag #GameDayGlorySweepstakes! It’s that easy, and is a neat activity to get the kids thinking creatively and spending family time together. Oh, and of course, feel free to snack as you go – that’s part of the fun, right?

If you enter the contest, be sure to leave a link to your snack stadium entry below so we can check them out! I’d love to see what you come up with!!

Don't miss a beat! Subscribe here for email updates and get a weekly roundup of my latest posts!

National Nachos Day | Cheesy Chili Nachos

I had a small scare yesterday. Don’t worry, it was only for serious in the world of my food holiday blogging challenge. A coworker received an email from Lee Roy Selmon’s, a restaurant I wish I loved, that was encouraging him to come in to celebrate National Nachos Day, which coincidentally, is about the only thing I enjoy eating at Lee Roy Selmon’s. He immediately turned to me and said it was National Nachos Day and not National Doughnut Day like the doughnuts I brought into work for everyone indicated.

I was pretty certain that I was right, but with an email, and the fact that I’ve mixed up my days once before, I had a mini heart attack. But, all is well folks, and today IS National Nachos Day! Let’s dig in.

My favorite nachos in the whole wide world are from Datz here in Tampa. They have a base of homemade potato chips (so much better than tortilla chips), chili, cheese, jalapenos, and a blue cheese drizzle, which I love and cannot have their nachos without even though I am not a blue cheese fan at all. That’s how good it is alongside all of the other goodies in the nachos.

I admit that I took the easy way out and used hot dog chili sauce instead of homemade chili, but I was so short on time when I was making this dish, and plus, the chili sauce is pretty good! I included cheese, chopped tomatoes, jalapenos (forgot them for the photo, remembered them for my mouth), and chopped parsley.

Also, I wanted to be lofty and make my own potato chips like Datz does, but obviously, as evidenced by my canned chili sauce, I wasn’t feeling particularly on point with this recipe. It doesn’t matter, though. The result is one awesome plate of cheesy, chili-ed, spicy nachos.

Easy Cheese Nachos

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With only two ingredients, these nachos are a cinch to make. Layering the chips and cheese ensures that every chip has molten goodness on it. Once you’ve mastered that, level up with these very easy pantry dinners.

This recipe was featured as part of our Nacho Recipes photo gallery.

What to buy

Nordic Ware Natural Aluminum Half Sheet Baking Pans, 2 for $21.99 on Amazon

These rust-proof sheet pans are perfect for baking and roasting pretty much everything, nachos included.


Heat the oven to 450°F and arrange a rack in the middle. Meanwhile, shred 1 pound of sharp cheddar cheese. Line a baking sheet with aluminum foil. Spread about half of a 14-ounce bag of tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheese evenly over the chips. Repeat with remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and garnish with your choice of toppings. Serve immediately.

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How to Make Cheese Sauce

Say CHEESE! This cheese sauce will be the layering piece to your Chili Cheese Nachos. It is easy to make, and so delicious!

Ingredients (full recipe card below)

  • heavy whipping cream
  • shredded sharp cheddar
  • shredded pepper jack
  • salt
  • onion powder
  • garlic powder
  • chili powder

Heat up the heavy cream until the sides start to bubble. Next, reduce the heat and add the cheeses and seasonings until the cheese is completely melted. Pour the melted cheese onto the bottom of a plate to start your tower of Chili Cheese Nachos. Add a layer of tortilla chips on top of your cheese sauce. Next, add another layer of chips, more cheese, and some chile. Grab some more chips to your pile, pour on a little more chili and top it all off with a final layer of cheese. I added green onions, jalapenos, and sour cream to the recipe in case you or your guests want to add one, two, or all three of the toppings. I enjoy the Chili Cheese Nachos just as much with our without the extra toppings.


  • Nachos: Of course, this is the main ingredient. You can make your own or use store-bought. I used readymade.
  • Cheese : Take care that you use pizza cheese for this so that it melts easily.
  • Seasonings: Chili Flakes and oregano add flavour.
  • Bell Peppers: These are optional but they add colour as well as taste. So, if possible, use them otherwise you can skip also.

Recipe Summary

  • ¼ cup chopped red onion
  • 4 tomatoes, seeded and finely chopped
  • ½ cup chopped fresh parsley
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 pinch salt and black pepper (Optional)
  • 1 (8 ounce) package tortilla chips
  • 2 cups shredded Cheddar cheese, divided
  • ½ cup sour cream (Optional)
  • ½ cup guacamole (Optional)

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.

Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.


In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt, stir, and cook for 4 to 5 minutes, until the onion starts to soften.

Stir in the fresh jalapeño and 1 cup (250 mL) of the bell pepper and cook for a few minutes more. Add the chili powder, cumin, oregano, and paprika and stir to combine.

Pour in the diced tomatoes with their juices and stir. Increase the heat to medium-high and bring to a simmer.

Stir in the tomato paste, lentils, and kidney beans. With a potato masher, roughly mash one-third of the mixture—don’t try to mash it smooth, just until it’s slightly thickened.

Add the vinegar, salt, black pepper, and sriracha. Cook over medium heat for 5 to 10 minutes, or longer if desired, until thickened to your liking.

Into individual bowls (or a 2 1/2- to 3-quart/2.5 to 3 L cast-iron pot or glass dish), ladle a layer of chili. Top with a layer of the cheese sauce. Keep layering until the chili is used up and you’ve added as much cheese sauce as you prefer (I usually reserve 1/2 cup/125 mL of the sauce for another use). Top the dip with the remaining bell pepper, pickled jalapeño, and a sprinkle of sea salt.

Serve immediately with corn tortilla chips. Let any leftovers cool completely (otherwise, the steam will create more water in the dip) before transferring to a container and refrigerating for up to 5 days. Reheat leftovers in a saucepan on the stovetop while stirring to combine with the cheese sauce. Cooled leftovers can be frozen in freezer-safe zip-top bags with the air pressed out or in freezer-safe containers filled to the top (to prevent freezer burn) for up to 1 month.

Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Angela Liddon

  • 450g (1 lb) minced beef
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon mild chilli powder
  • 2 teaspoons ground cumin
  • 100g (4 oz) nacho or tortilla chips
  • 100g (4 oz) Mexican style cheese or Cheddar
  • 1 red pepper, diced
  • 2 tablespoons chopped fresh coriander
  1. Brown the mince, onion, pepper and garlic in 1 tablespoon of oil. Add the tomatoes, tomato puree, chilli powder and cumin. Season and simmer for 25-30 minutes, uncovered.
  2. Pour into a shallow ovenproof dish. Arrange the tortilla chips over the top, overlapping each other.
  3. Sprinkle with the cheese and place under a medium grill until cheese has melted. Garnish with the chopped coriander.

Serving suggestion

Use the cheesy nachos to scoop up the chilli. Serve with salsa and soured cream!


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