New South Nachos
When I say my family loves nachos, that is an understatement. We often order nachos as a meal instead of an appetizer at some of our favorite restaurants.
Nachos are easy to assemble and require very little prep time, if you just throw the chili inside the crock pot for a few hours beforehand, this can be a fun and fast meal!
We top ours with our favorite toppings like lettuce, cheese, tomatoes, salsa, olives, sour cream and guacamole; however, you can top them any way you like!
The chili I make for nachos is very thick and hearty. Of course, it can be eaten all by itself!
Ingredients for the Chili:
2 lbs ground beef
1 large onion chopped
5 cloves garlic chopped
2 carrots chopped
2 stalks celery chopped
2 tbls parsley (dried or fresh)
2 tsp olive oil
15 oz can black beans
28 oz can diced tomatoes
15 oz can dark red kidney beans
1 small can tomato paste
3 cubes Knorr chicken bouillon
2 tsp cumin
3 tsp chili powder
1 large bag tortilla chips
Suggested Toppings:
grated cheese (Monterrey Jack & Cheddar, liquid cheese or queso is also great)
shredded lettuce
diced tomatoes
black olives
salsa or pico de gallo
guacamole
sour cream
Directions:
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Brown the hamburger meat inside a skillet. Drain off the excess fat. Return to the heat.
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Add the onions, garlic, carrots, celery, parsley, bouillon, cumin, olive oil and chili powder.
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Cook until the onions begin to look translucent. Add the tomato paste and stir until combined well.
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Remove from the heat and transfer to a crock pot.
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Add other ingredients and stir well.
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Cook on high for 2-3 hours or low for 5-6 hours.
To assemble the nachos, alternate layers of chips and cheese on a large sheet pan. Bake on 400 degrees just until the chips are hot and the cheese has melted.
Remove from the oven and place the desired amount on a serving dish. Top with the chili and toppings of your choice. Enjoy!