Chili Cheese Nachos Skillet


Chili Cheese Nachos Skillet


Chili Cheese Nachos

Don’t know about you guys, but I’m a huge fan of Mexican food. And nachos happen to be my fave, so here’s my take on Chili Cheese Nachos Skillet! Crunchy nachos layered with hearty beef chili and loads of melted cheese in between. Can it get any better than this? Uh-hum! Serve them with guacamole and you’re officially in food heaven.

And if you bring these on the table when your friends are over for a game night, you’ll become the best host ever. Yup, they’re that good.

You can find similar recipes here: Baked sweet potato fries.

Tips and Tricks for Chili Cheese Nachos Skillet:

-If you want your Nachos to be crispy, make sure you drain the chili before layering.

-You can use other types of cheese if you’re not into cheddar and mozzarella.

-I used this matured cheddar for a sharp taste.

-Make sure to taste your nachos before layering in order to adjust your levels of salt and other spices in the chili.

-Use good quality beef for the chili – it’s best if you choose fresh meat and grind it on the spot.

-If you’re not a fan of chili, just top your nachos with some cheddar and fresh tomatoes, chopped finely and some cilantro!

-These nachos go hand in hand with sour cream and guacamole, so make sure to have some on the side!

Chili Cheese Nachos

The perfect snack for when you have friends over for Game Night, or even on a regular Friday night when watching a movie. Crunchy nachos topped with a hearty beef chili, loads of cheese and a bit of guac on the side!
Prep Time10 mins
Active Time25 mins
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Beef, Beef chili, Cheese, Chili, Chili cheese nachos, Nachos
Yield: 4


  • 450 g ground beef
  • ½ onion chopped fine
  • 2 cloves garlic
  • ½ can kidney beans drained
  • ½ can diced tomatoes
  • 1 tbsp tomato paste
  • 2 green chillies
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • salt and pepper to taste
  • 2 cups cheddar shredded
  • 1 cup mozzarella shredded
  • 350 g salted tortilla nachos


  • Cook and stir ground beef, chopped onion and garlic in a skillet over medium heat for about 5-10 minutes or until brown. Drain the excess liquid.
  • Add the drained kidney beans, the tomato paste, diced tomatoes and spices ( chilli, cumin, garlic powder) over high heat. Bring to a boil, reduce heat to low and simmer, stirring occasionally for about 15 minutes.
  • Season with salt and pepper to taste.
  • In an oven-proof skillet, start layering: one layer of nachos, one layer of chilli and one of shredded cheese. Add chilli slices here and there. Repeat until the skillet is full. Top the final layer with cheese and pop in the preheated oven at 180°C until the cheese melts and gets a nice golden-brown crust.
    Chili Cheese Nachos
  • Serve with guacamole and sourcream.

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