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Nacho Chili

By: Sally Roos

"My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

2 pounds lean ground beef
2 (14.5 ounce) cans stewed tomatoes
2 cups chopped celery
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can refried beans
1 medium onion, chopped
1 cup water
1 (1.25 ounce) package taco seasoning
1/2 teaspoon pepper
1 (11 ounce) can condensed nacho cheese soup, undiluted

Directions

Crumble beef into a large bowl. Add the next nine ingredients and mix well. Transfer to a greased ovenproof Dutch oven or roasting pan. Cover and bake at 350 degrees F for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup.