Chili Cheese Nachos
These Chili Cheese Nachos make for an epic game day snack or fun weeknight dinner. Topped with homemade beef chili, cheese sauce, corn, and jalapenos, it’s ready to eat in just under 1 hour.
Servings: 2 platters
- 1 lb ground beef
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp all purpose flour
- 1 can kidney or pinto beans
- 4 oz can green chilis
- 1 cup beef broth
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- salt and pepper to taste
- 1/3 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 bag tortilla chips
- 1 jalapeño sliced
- 1 cup corn toasted
- fresh cilantro
Heat oil in a medium heavy pot like a dutch oven or cast iron. When oil is hot add onion, garlic and bell pepper and sauté until soft. Add in beef and sauté until browned (about 10-12 minutes)
Season beef with chili, paprika salt and pepper. Stir in tomato paste and flour.
Finally add the beans, green chilies and broth. Stir well, cover and simmer for 20 minutes.
When ready to build the nachos spread tortilla chips in a large platter. Set aside
Using a non-stick skillet toast the corn kernels. Note; you can use fresh or canned but with no liquids. No oil is needed. Toast for 2-3 minutes until you get some browning.
*This step must be done just prior to serving the nachos* In a small pot heat the milk until it bubbles. Stir in the cheese until melted (30-45 seconds).
Top tortilla chips with chili, then melted cheese. Top with toasted corn, jalapeño slices and fresh cilantro.
Calories: 444kcal | Carbohydrates: 39g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 524mg | Potassium: 459mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 35mg | Calcium: 246mg | Iron: 2mg