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Chili Nachos

The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    16 servings

Ingredients

  • 2-1/2 pounds ground beef
  • 3 cans (15 ounces each) tomato sauce
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 2 envelopes chili mix
  • 2 pounds Velveeta, cubed
  • 1 cup heavy whipping cream
  • 2 packages (16 ounces each) corn chips
  • Optional: Sour cream, sliced jalapeno and lime wedges

Directions

  • In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.
Nutrition Facts
1 each: 550 calories, 36g fat (16g saturated fat), 91mg cholesterol, 1379mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 28g protein.

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