Chili-Cheese Party Nachos


Two of my favorite food staples are corn tortilla chips and Jalapenos. More often, than not, the phone rings and before I know it, family and friends are headed to my house to watch a game and eat. Chili-cheese nachos are a quick go-to meal that takes only 30 minutes to prepare. I’ll let you in on a little secret I have been known to make an extra batch of this health chili and freeze it so that when the phone rings all I have to do is thaw and warm on the stove top, saving even more time!

To make it fun, (and keep yourself out of the kitchen when company arrives) I prepare all the toppings ahead of time. Grab a few bowls and fill with various toppings for your guests to add to their nachos.

Ingredients

• 1 pound lean organic ground beef.
• ¾ cup white onion, finely chopped.
• ¾ cup red bell pepper, finely chopped.
• 6 cloves garlic, finely chopped.
• 2 Tbsp. chili powder.
• 1 Tbsp. ground cumin.
• 2 tsp. dried oregano.
• 1 14oz. can diced tomatoes.
• ¼ cup water.
• 8 oz. corn tortilla chips.
• 2 cups cheddar or pepper jack cheese, shredded.

Toppings

• White onion, chopped.
• Jalapenos, sliced.
• Avocados, sliced.
• Tomatoes, chopped.
• Cilantro, chopped.
• Plain Greek yogurt (or light sour cream).

Directions

1 – Preheat oven to 350 degrees.
2 – Cook hamburger, onion, bell pepper, garlic and spices in a large skillet over medium-high heat, about 8-10 minutes. Once meat is broken up and brown, stir in diced tomatoes with juice and water. Simmer for 5 minutes.
3 – Cover 2 baking sheets with parchment or aluminum foil and layer trays with chips. Top chips with chili and sprinkle with cheese over the top. Bake until cheese is melted, about 7 minutes.
4 – Place pot warmers on table and take baking sheets out of oven and place a top to protect table from the heat.
5 – Place plates and serving spoons for each of the toppings on the table and guests can create their own nachos to their liking. Enjoy!

Notes:If you are using a batch of chili previously frozen, thaw in a skillet over medium-high heat, about 10-12 minutes. Break up into chunks. Add ¼ cup water or low sodium beef broth to reconstitute the meat. Follow all other steps as written.

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