Easy 58 min

Chili Nachos

american_region asian caribbean european mediterranean middle eastern region thai turkish vietnamese side snack main bread spicy sour savory umami medium fast

Prep

19 min

Cook

39 min

Total

58 min

Ingredients (9)

3 plum tomatoes, finely chopped g

⅓ cup finely chopped red or white onion g

⅓ cup chopped fresh cilantro g

1 lime g

12 cups corn tortilla chips g

1 (15 ounce) can chili with beans (such as HORMEL® Chili With Beans) g

1 (2.25 ounce) can sliced pitted ripe olives, coarsely chopped (Optional) g

3 cups shredded colby or Monterey Jack cheese g

1 fresh jalapeño chile (or more to taste), thinly sliced (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Mix tomatoes, onion, and cilantro together in a bowl. Squeeze lime into mixture and toss to combine.

Arrange chips in a single layer on a heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives, and cheese. Add jalapeño slices, if desired. Repeat layers until all ingredients are used.

Bake until cheese is completely melted., about 15 minutes. Serve nachos hot.