Nachos Sampler All The Way W / Chili Recipe
Make Nachos Sampler All The Way W / Chili Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUP & SALAD
Method
SOUP & SALAD
Prepare beef chili
In a large pot, brown 1 lb ground beef with 0.5 cup finely chopped onion over medium heat until cooked through. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Add 1 cup tomato sauce and 1 cup water; simmer 15-20 minutes. Optional: fold in 1 cup kidney beans. Set aside to use as chili topping.
Melt cheese on chips
Preheat oven to 375°F (190°C). Spread tortilla chips on a large baking sheet in a single layer. Sprinkle shredded cheddar (3 cups) and Monterey Jack (2 cups) over the chips. Bake 5-7 minutes until cheese is melted and bubbly.
Assemble nachos with chili and toppings
Remove from oven. Evenly top the cheese with 2 cups ground beef chili, 1 cup black beans, 1.5 cups corn kernels, and 1 cup diced tomatoes. Return to oven and bake 5-7 minutes to heat through.
Finish with queso and toppings
Remove from oven. Drizzle 2 cups queso dip over the nachos. Dollop sour cream (1 cup), add guacamole (1 cup), and spoon pico de gallo (1 cup) on top. Garnish with chopped cilantro (0.25 cup) and arrange lime wedges (4) on the side. If desired, add sliced jalapeños (2).
Serve immediately
Carefully transfer nachos to a large platter and serve immediately with extra sour cream, salsa, or additional toppings on the side.
