Recipe Image

Chili-Cheese Nachos

  • 30 m
  • 30 m
Carolyn Malcoun
“Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.”

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

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.
  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
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