Chili Cheese Nachos
Topped with quick and easy homemade chili, plenty of cheddar cheese and sour cream, these nachos are sure to be a big hit!
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. You just can’t beat a stack of tortilla chips piled high with melty cheese and lots of toppings!
These chili cheese nachos are simple, yet satisfying. There’s not a whole lot going on— just easy homemade chili, cheddar cheese, sour cream, green onions and cilantro— but it’s everything you’ll ever need from a plateful of nachos. Make a batch today, invite some friends over, and watch them disappear!
How to make the easiest chili
The chili for these nachos couldn’t be easier to make! Sure, you could just open up a store-bought can of chili but why would you when the real deal is this easy and tastes so much better? All you need are 7 simple ingredients and less than 30 minutes to cook it all together in a single pot on the stove (and then only a few minutes more to assemble the nachos).
- Ground beef
- Canned kidney beans
- Canned diced tomatoes
- Ground chili pepper
- Ground cumin
This chili can definitely be made ahead. Store it in the fridge for up to 5 days for easy nacho assembly when you’re ready to serve!
How to assemble the nachos
Now that you’ve got your chili all ready to go, it’s time to make some nachos!
- Prep all other toppings and have them ready to go (you can do this while the chili is cooking so there’s no waiting). Shred cheddar cheese, chop green onions and cilantro, and have sour cream ready.
- Arrange the tortilla chips in a single layer on a sheet pan (or heat-proof serving platter).
- Top with chili and smother with shredded cheese.
- Bake until cheese is melted and bubbly, about 5 minutes. I like to keep the door to my oven open slightly so I don’t forget about them.
- Immediately top with remaining toppings.
- Enjoy while they’re still hot!
Whether you’re serving these nachos for game night, a potluck, or “just because”, I can guarantee that everyone is going to love them. And you can bet they won’t last long!
Other easy appetizers to try now
- Spicy Maple Baked Chicken Wings
- Loaded Baked Potato Bites
- Spinach-Artichoke Stuffed Mushrooms
- Rosemary Pretzel Bites with Honey Mustard Sauce
Note: This recipe was created originally for Go Bold With Butter. Find the full recipe on their website here.
Chili Cheese Nachos
- 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
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large bag tortilla chips
- 8 ounces cheddar cheese , shredded
- Sour cream
- Chopped scallions
- 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.