Topped with quick and easy homemade chili, plenty of cheddar cheese and sour cream, these chili cheese nachos are sure to be a big hit! They’re perfect for game day, potlucks, parties and more.

closeup of a plate of chili cheese nachos

Nachos are an appetizer I never regret ordering at a restaurant or making at home. They’re perfect for sharing, they usually feed a whole bunch people, and they always, always hit the spot. 

These chili cheese nachos are simple, yet satisfying and completely snack-able. It starts with a really basic homemade chili, which you pile onto tortilla chips along with cheddar cheese, sour cream, green onions and cilantro. Make a batch today, invite some friends over, and watch them disappear!

plate piled high with chili cheese nachos

Table of Contents

making easy homemade chili, ingredients in pot

First, make the easiest chili

Sure, you could use a store-bought can of chili but why would you when the real deal is this EASY and tastes so much better? (Plus this chili is nice and thick, which means no soggy nachos!) You’ll need just 30 minutes and these 7 simple ingredients:

  • Ground beef (you can also use ground turkey)
  • Onion
  • Garlic
  • Canned kidney beans (pinto beans or black beans will work too)
  • Canned diced tomatoes
  • Ground chili pepper
  • Ground cumin

Tip: Use any leftover chili recipe for these nachos, or make this easy chili ahead of time. Store it in the fridge for up to 5 days for easy nacho assembly when you’re ready to serve!

gathered toppings for chili cheese nachos

How to assemble the nachos

Now that you’ve got your chili all ready to go, it’s time to make some nachos!

  1. Prep other toppings. Do this while the chili is cooking so there’s no waiting! Shred cheddar cheese, chop green onions and fresh cilantro, etc.
  2. Top tortilla chips with shredded cheese. Arrange chips in a single layer on a baking sheet pan or oven-safe platter and top with half of the cheese. Repeat with another layer of chips and cheese.
  3. Bake to melt the cheese. Put it a 450°F oven for just 3-5 minutes. (Keep a close eye so they don’t burn!)
  4. Add chili and toppings. Keep reading for additional toppings suggestions.
  5. Enjoy immediately. While they’re still hot!

Note: Recipe photos show the melted cheese on top of the chili, but I’ve found I like doing 2 layers of chips and melted cheese, and then the chili and remaining toppings. This way you get the most toasted chips and melty cheese without sogginess from the chili. Really, you can do it either way!

hand taking a chip from plate of chili cheese nachos

Make them your own, additional serving ideas

  • Make a nacho bar where guests can build their own nachos with various toppings to choose from.
  • Use cheddar cheese sauce or queso instead of shredded cheddar cheese (no need to bake in the oven).
  • Consider these other toppings: guacamole, jalapeño slices, sliced olives, diced tomatoes, or salsa.

More easy appetizers

Get the recipe

Topped with quick and easy homemade chili, plenty of cheddar cheese and sour cream, these nachos are sure to be a big hit!
4 from 1 review

Chili Cheese Nachos

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Topped with quick and easy homemade chili, plenty of cheddar cheese and sour cream, these nachos are sure to be a big hit!
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Ingredients
 

Chili:

  • 3 tablespoons butter , divided
  • 1 lb ground beef
  • 1 cup chopped onion
  • 2 garlic cloves , minced
  • 2 14-oz cans kidney beans , drained
  • 28- oz can diced tomatoes
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon salt , plus more to taste
  • ½ teaspoon ground black pepper

Nachos:

  • 1 large bag corn tortilla chips
  • 8 ounces cheddar cheese , shredded
  • Sour cream
  • Chopped scallions
  • Cilantro
  • Any additional toppings , as desired

Instructions
 

  • Melt 1 tablespoon of butter to a large skillet set over medium-high heat. Add ground beef and break up with a spatula, then season generously with salt and pepper. Cook ground beef until no longer pink, about 5-7 minutes. Transfer to a paper towel-lined plate.
  • Reduce heat to medium-low and melt remaining 2 tablespoons of butter in the skillet. Add chopped onions and cook until soft and translucent, 4-5 minutes. Add minced garlic and cook for 1 minute.
  • Add ground beef back to the skillet along with the kidney beans, diced tomatoes, chili powder, cumin, salt and pepper. Cook over medium heat, stirring often, for about 20 minutes or until chili has thickened slightly.
  • Chili can be made up to 5 days ahead. Store in the fridge.
  • To assemble nachos, preheat oven to 450°F.
  • Spread half of tortilla chips out onto a large sheet pan and cover with half of the cheese. Repeat with another layer of chips and cheese.
  • Bake just until cheese is melted and bubbly, about 5 minutes. Watch carefully so it doesn’t burn.
  • Remove nachos from the oven and top with warm chili. Add some sour cream, chopped scallions, and cilantro. Serve immediately.
Calories: 971kcal, Carbohydrates: 98g, Protein: 32g, Fat: 53g, Saturated Fat: 16g, Cholesterol: 81mg, Sodium: 1456mg, Potassium: 941mg, Fiber: 13g, Sugar: 7g, Vitamin A: 1124IU, Vitamin C: 12mg, Calcium: 488mg, Iron: 7mg
Cuisine: Mexican
Course: Appetizer
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Note: This recipe was created originally for Go Bold With Butter in May 2019. Find the full recipe on their website here.