New this month
Chili-Cheese Nachos

Chili-Cheese Nachos

Carolyn Malcoun

"Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 384 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.

Footnotes

  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
  • [EW-IMPORT][ServingSize] 1/2 cup chili & 1 oz. chips each
  • [EW-IMPORT][Exchanges] 1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1 high-fat meat
  • [MACRO]{"PublicationHubId":"0","PublicationTitle":"EatingWell Magazine, January/February 2017"}

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0

Other stories that may interest you