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    Chili-Cheese Nachos

    Low SodiumLow PotassiumLow ProteinEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMexicanSouthwestBeefDinnerAppetizer

    Chili-Cheese Nachos

    Low SodiumLow PotassiumLow ProteinEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMexicanSouthwestBeefDinnerAppetizer
    4 cups chili and 8 oz. chips
    Active 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

    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

    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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