Appetizer: Mexico – Nachos de Chili con Carne
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
12–16 oz / 340–450 g tortilla chips 1 lb / 450 g ground beef 1 small onion, diced 2 cloves garlic, minced 1 tbsp (15 ml) chili powder 1 tsp (5 ml) ground cumin 1 can (14 oz / 400 g) crushed tomatoes 1 can (15 oz / 425 g) kidney or pinto beans, drained 8 oz / 225 g shredded cheddar Pickled jalapeños to taste Chopped green onions to taste Sour cream to taste
Instructions
1. In a skillet over medium heat, cook onion until translucent, add garlic and ground beef and brown; drain excess fat. 2. Stir in chili powder, cumin, crushed tomatoes, and beans; simmer 15–20 minutes until thickened. Season to taste with salt and pepper. 3. Spread chips on a baking sheet, spoon hot chili over them, and sprinkle with shredded cheddar. 4. Broil 2–4 minutes until cheese melts. 5. Top with jalapeños, green onions, and sour cream before serving.
Nutritional Information*
Per serving | Servings: 4
Calories: 520 kcal
Carbohydrates: 12 g
Protein: 36.3 g
Fat: 36.7 g
Saturated fat: 17.3 g
Cholesterol: 133 mg
Sodium: 687 mg
Potassium: 748 mg
Calcium: 467 mg
Iron: 4.5 mg
Vitamin A: 223 µg RAE
Generated: 2026-11-05T19:32:47+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.