Spiced-Right Chili Nachos Recipe Is Combines 2 South-of-the Border Favorites

Name: Spiced-Right Chili Nachos Recipe Is Combines 2 South-of-the Border Favorites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 lb. ground beef; 1 Tbs. chili powder; 1 clove garlic, minced; 1 (15 oz.) can chickpeas, rinsed, drained; 1 (14.5 oz.) can diced tomatoes; 6 cups tortilla chips, preferably Scoops, from 10-oz. pkg.; ¼ cup chopped red onion; ½ cup shredded sharp Cheddar cheese; ½ cup sour cream; ½ cup packaged tortilla strips, broken; 1 jalapeño pepper, seeded, finely chopped; Fresh cilantro sprigs

Surprise ingredients makes 'em even tastier

By Charles Grayauskie

Reviewed by Susan Chiusano

I’m a big fan of Tex-Mex food. And I’m always looking for clever ways to put a spin on this classic cuisine. That’s what inspired this Chili Nachos recipe. It combines two of my favorite treats in one. And it even includes a surprise: chickpeas! What could be more fun than that? It makes a great summer appetizer or game day snack, plus, it’s hearty enough for an easy weeknight meal.

Cooking ground meat until browned is the key to building deep flavor for this dish. But if the pan is crowded, the meat may steam instead of sizzle, resulting in flavor loss. No worries. We have an easy fix! Heat your skillet until smoking hot, add the meat, then let sit until the bottom layer is nicely seared. This locks in juices without needing a bigger pan or browning in batches. Cook along with our video and watch how easy it is. Then comment below.

Yields

6 serving

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Ingredients

1 lb. ground beef
1 Tbs. chili powder
1 clove garlic, minced
1 (15 oz.) can chickpeas, rinsed, drained
1 (14.5 oz.) can diced tomatoes
6 cups tortilla chips, preferably Scoops, from 10-oz. pkg.
¼ cup chopped red onion
½ cup shredded sharp Cheddar cheese
½ cup sour cream
½ cup packaged tortilla strips, broken
1 jalapeño pepper, seeded, finely chopped
Fresh cilantro sprigs

Instructions

Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add ground beef and chili powder; cook, stirring occasionally to break up beef until browned, about 7 min. Stir in garlic; cook 30 sec. Stir in chickpeas and tomatoes with their juices. Bring to boil; reduce to medium. Cook until mixture has thickened and flavors blend, 10 min. Remove from heat.

Arrange chips over 10" round serving dish. Top with beef mixture, red onion, cheese, dollops of sour cream, tortilla strips, jalapeño and cilantro. Serve immediately.