Best Skillet Chili Nachos Recipes
CHILI BEAN NACHO SKILLET
"I drive the kids to lots of activities, so this is one recipe I keep close at hand," writes Laurie Hobart of Wisconsin Rapids, Wisconsin. "Served with salad, it's a wholesome meal in no time."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
SKILLET CHILI NACHOS
Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees, with rack in upper third.
- Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
- Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.
SKILLET CHILI
This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
- Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 85.4 mg, Fat 24.6 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 1097.8 mg, Sugar 9.6 g
SKILLET NACHOS
This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.
Provided by CookingONTheSide
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Facts : Calories 345.2, Fat 22.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 728.8, Carbohydrate 24.1, Fiber 3.4, Sugar 4.1, Protein 14.1
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