Chili Nachos
Transform your next snack or party appetizer with these irresistible Chili Nachos—an easy, crowd-pleasing recipe that combines the bold flavors of homemade chili with the melty indulgence of cheesy nachos. Featuring layers of crispy tortilla chips topped with spiced ground beef, black beans, diced tomatoes with green chilies, and a generous sprinkle of shredded cheddar cheese, this dish is baked to perfection in just minutes. Finished with vibrant toppings like fresh avocado, sliced jalapeños, creamy sour cream, and a squeeze of lime, these nachos deliver an explosion of flavor in every bite. Perfect for game day gatherings, weeknight dinners, or anytime you’re craving a hearty, Tex-Mex-inspired treat, this quick-prep recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 oz tortilla chips
- 1 lb ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies (canned)
- 2 cups shredded cheddar cheese
- 1 jalapeño, thinly sliced
- 0.5 cup sour cream
- 2 tbsp fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Use a wooden spoon to break up any clumps.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion becomes soft and translucent.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, and salt. Mix well to coat the beef and onion mixture with the spices.
Add the black beans and diced tomatoes with green chilies to the skillet. Stir to combine and simmer for 5 minutes to allow the flavors to meld together.
In a large oven-safe dish or baking sheet, spread out the tortilla chips in an even layer.
Spoon the chili mixture evenly over the tortilla chips, ensuring all chips have some topping.
Sprinkle the shredded cheddar cheese evenly over the top of the chili mixture.
Place the dish in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Carefully remove the dish from the oven and top with sliced jalapeños, sour cream, diced avocado, and chopped cilantro.
Serve immediately with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 46.5 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 21.7 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2434 mg | 187% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3616 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
