Tangy Chili Nachos

20 min

8 servings

Ingredients

  • 1 bag (11 oz/340 g) tortilla chips
  • 1 recipe prepared Cha Cha Chili
  • 1 lb (450 g) lean ground beef, ground chicken or turkey
  • 1 can (19 oz/540 ml) kidney beans
  • 1 pkg Cha Cha Chili Seasoning
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1⁄2 cup water
  • 3⁄4 cup grated cheddar cheese
  • 1⁄2 cup Chipotle Aioli, prepared
  • 1 tbsp Chipotle Aioli Mix
  • 1 cup light mayonnaise
  • 1 tsp lemon juice, optional
  • 2 tbsp milk or water, optional
  • 2 peppers, diced
  • 1 cup shredded romaine or iceberg lettuce, optional

Preparation

  • Preheat oven to 375° F. Arrange chips on Sheet Pan lined with a Sheet Pan Liner.
  • Layer chips with chili. Top with cheese.
  • Bake until cheese is melted, about 8–10 min.
  • Meanwhile, combine aioli with milk to thin, if desired.
  • Top warm nachos with peppers and lettuce, if desired. Drizzle with aioli.

Nutritional Information

Per serving: Calories 480, Fat 21 g (Saturated 5 g, 0 0 g), Cholesterol 45 mg, Sodium 440 mg, Carbohydrate 49 g (Fiber 5 g, Sugars 9 g), Protein 22 g.

Tips

Swap the Cha Cha Chili for the Tangy Veggie Chili to make it vegetarian.

Tips

Swap the Cha Cha Chili for the Tangy Veggie Chili to make it vegetarian.

Perfectly Balance Your Plate

Serve with 1 cup veggie sticks.