Combine the warm comfort of chili with the snackability of nachos in this recipe for easy and delicious Chili Nachos, perfect for your next group event with friends or family.
Since when did charcuterie become the pinnacle of party food? I don’t know about you, but if I show up to an event and see nothing but overpriced deli meats, stinky cheeses, and cold veggies, I’m going to be a little disappointed. Whatever happened to simple classics?
That’s why I’ve been obsessed lately with this simple but delicious recipe for chili nachos. It’s simple because you only need one skillet to make it, and it’s delicious because — well, I mentioned they’re chili nachos, right? Here you’ve got the hearty, rich flavors of chili combined with the cheesy crunchiness of nacho chips — a winning combination that’s sure to satisfy even the most sophisticated foodies in your crew.
And if you’re worried nachos aren’t fancy enough, don’t fret. I’ve known plenty of chefs in my life, some of whom have worked at the most celebrated and award-winning restaurants in the world. Can I let you in on a secret? None of those chefs like cooking fancy dishes at home. If you go to a party at a celebrated chef’s house, more often than not, they’ll want to serve dishes like these chili nachos. At the end of the day, the heart wants what the heart wants, and some things are classic for a reason.
Do I Have to Use a Cast Iron Skillet?
Not technically, but if you have one in your kitchen, I would highly recommend using it for this recipe. Serving nachos on a warm cast iron skillet not only ensures your chips remain toasty — it also just makes for a great presentation. We’ve all been in a restaurant when a server floats by with a hot cast iron skillet of sizzling fajitas. That mouth-watering sizzle beats any fancy plating. There’s just something about it that gets the stomach growling.
And if you don’t have a cast iron pan, this is your reminder to please go get one. A decent cast iron can run as cheap as $20, and if treated properly, it can last generations. Trust me — I pretty much only use one skillet in my house, and it’s my trusty old cast iron.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 (15-ounce) can chili beans, undrained
- 1 bag tortilla chips, thick cut
- 16 ounces shredded cheese blend (cheddar and Monterey Jack recommended)
- Salt and pepper to taste
- 1 fresh tomato, chopped
- 2 scallions, thinly sliced
- Sour cream for topping
How to Make Chili Nachos
Step 1: Preheat the oven to 400°F.
Step 2: In a skillet over medium heat, warm the oil and brown the ground beef, breaking it apart as it cooks, about 5 minutes.
Step 3: Mix in the tomato paste and cook for 3 minutes, then add the chili beans with their liquid. Simmer for 10 minutes, seasoning with salt and pepper to taste.
Step 4: Remove the beef mixture from the skillet and set aside. Wipe the skillet clean.
Step 5: Layer the bottom of the skillet with tortilla chips, sprinkle a generous amount of cheese, and spoon some beef mixture on top. Repeat layers until all ingredients are used, finishing with a cheese layer.
Step 6: Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
Step 7: Garnish the baked nachos with chopped tomatoes, scallions, and dollops of sour cream before serving.
FAQs & Tips
How to Make Ahead and Store?
Nachos are arguably not great as leftovers, so if you can finish these when they’re served, I would recommend doing so. You can always store them in an airtight container, a plate wrapped in foil or plastic wrap, or in a pot of some sort, but they might turn out mushy.
Can I Use Any Cheese?
Yes, please! For best results, use any Mexican-style cheese, like Oaxaca, Monterey Jack, or pepper jack. More neutral cheeses like cheddar are also great. Feta is another good choice if you want a more unique, tangy flavor profile.
What If I Want Mine Extra Spicy?
The beauty of these nachos is you can make them as spicy or as mild as you please. Simply dice up some jalapeños and sprinkle them on top before baking, and you’ll give this dish a nice kick.
Serving Suggestions
Because this dish is best served hot and fast, I would recommend simply setting out a few hot pads on your coffee table or kitchen table, placing the cast iron down on top, and then letting folks serve themselves. These chips pair great with ice-cold drinks. Just be careful you warn folks not to touch the skillet because cast iron keeps its heat far longer than other pans.
If you’re looking for some more Mexican or Tex-Mex-inspired dishes, take a look at this Burrito Casserole, these Chimichangas or maybe these Cream Cheese Enchiladas.
Chili Nachos
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 15-ounce can chili beans, undrained
- 1 bag tortilla chips thick cut
- 16 ounces shredded cheese blend cheddar and Monterey Jack recommended
- Salt and pepper to taste
- 1 fresh tomato chopped
- 2 scallions thinly sliced
- Sour cream for topping
Instructions
- Preheat the oven to 400°F.
- In a skillet over medium heat, warm the oil and brown the ground beef, breaking it apart as it cooks, about 5 minutes.
- Mix in the tomato paste and cook for 3 minutes, then add the chili beans with their liquid. Simmer for 10 minutes, seasoning with salt and pepper to taste.
- Remove the beef mixture from the skillet and set aside. Wipe the skillet clean.
- Layer the bottom of the skillet with tortilla chips, sprinkle a generous amount of cheese, and spoon some beef mixture on top. Repeat layers until all ingredients are used, finishing with a cheese layer.
- Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
- Garnish the baked nachos with chopped tomatoes, scallions, and dollops of sour cream before serving.
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