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Tex-Mex Chili Nachos

  • 25 m
  • 35 m
Robb Walsh
“This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter.”


    • 1 15-ounce can refried black beans
    • 24 round tortilla chips
    • ⅓ cup finely chopped sweet onion
    • 1 cup of your favorite chili, heated
    • ½ cup crumbled asadero cheese or shredded Jack cheese
    • 12 cherry tomatoes, sliced
    • 24 fresh cilantro leaves
    • 2 serrano chiles or 1 jalapeño, sliced very thin


  • 1 Preheat oven to 350°F.
  • 2 Spread about 2 teaspoons beans on each chip and place the chips on a large baking sheet. Top with a little onion then about 2 teaspoons of chili. Sprinkle with cheese.
  • 3 Bake until the cheese melts, about 10 minutes. Top each nacho with tomato, cilantro and chile and serve hot.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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