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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (such as pinto beans)
8 oz (225 g) shredded cheddar
Pickled jalapeños to taste
Chopped green onions to taste
Sour cream to taste

Show original ingredient measurements

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 (such as pinto beans)
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.