The ViewPoint

Chili Nachos

Angela Richart

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This is an awesome dip recipe to use with tortilla and corn chips. One thing to note is that this uses quite a bit of cheese, you can cut back to half the amount and still have a tasty snack. Other thing to mention is instead of using the expensive velveeta cheese you can substitute American cheese as well.

2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 envelopes chili mix
2 pounds process cheese (Velveeta), cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Sour cream



In a Dutch oven, or large skillet cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. Top with sour cream. Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 each) equals 550 calories, 36 g fat (16 g saturated fat), 91 mg cholesterol, 1,379 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein.
Recipe courtesy of

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About the Writer
Angela Richart, Editor-in-Chief
Staff Job Title: Editor-in-Chief—- Major: Mass Communications Hometown: Oakdale, NE About: I graduated from Elgin Public High School and this is my second year here at Northeast. I’m very excited to be “The Boss”  in charge of The Viewpoint. I love reading, writing and jamming out to almost every genre of music there is, from...
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The official student newspaper of Northeast Community College.
Chili Nachos