Scrambling at the last minute for some snack ideas for tomorrow??
Let me break down these nachos for you:
- SUPER: describing taste and appropriateness for your SUPERbowl snack table
- SCARY: because these are SCARY easy to make, but also have a SCARY secret ingredient… which leads to our next point..
- SECRET: it’s actually not a secret since I’m about to share it with you, but these nachos have one KEY, SECRET ingredient that might make you back away slowly and judge how I live my life.
Ever go to a restaurant and order a plate of nachos and just sit and ponder how they make ’em so durn good while shoveling tortilla chips into your mouth? Me too friend, me too.
In my nacho experimentation, I filtered through several wrong combinations: taco seasoned beef, enchillada-sauced-chicken, ground beef squirted with about 30 Taco Bell sauce packets… I couldn’t find anything with that.. that “I paid $11 for nachos” taste. Then I stumbled upon something so wrong… it happened to be right. Brace yourselves….
My husband had a few cans of this stored away in the back of our pantry for a rainy day or when he MIGHT want a chili-cheese-dog. #WIFELIFE. I allowed it to take up some shelf space, but kept my distance… because, cancer.
One night I was trying to throw together some dinner… I had some veggies, but not enough to make a salad. We had shredded cheese and this canned chili, but no hot dogs. So I decided to mash everything up together, throw it on some tortilla chips, and call it nachos.
I was blown away. SHOOK.
The chili gave these nachos a lil something extra, and a little restaurant-flare and TASTE. They were a hit!
I have to admit, though, I never thought “I will continue to use canned chili to make nachos”. I was still disturbed by their canned state. But I tried making them with homemade chili and IT WAS NOT THE SAME. There’s some miraculous, preservative-rich quality in the canned stuff.
So now, I ALWAYS do canned chili. And people ALWAYS love them. I keep the canned part my little secret, for everyone’s sake.
Troubling? Yes. 👍
Delicious? Double yes.👍👍
Here’s how I make them:
Whatever you like. Examples:
- Enough tortilla chips to layer a sheet pan
- 2 cans canned chili
- 2 cups shredded cheese
- Sour Cream
- Chopped tomatoes
- Chopped Cilantro
- Sliced avocado
- Jarred Jalepeños
- Chopped Lettuce
- Preheat oven to 350.
- Heat canned chili in a sauce pan or microwave.
- Spread Tortilla chips in a single layer on a sheet pan.
- Spoon on warm chili, top with shredded cheese.
- Bake in oven for about 5-10 mins, until cheese is melted and bubbly.
- Remove from oven and top with chopped lettuce, tomatoes, avocado, and cilantro. Dollop with sour cream and jalepeños (or toppings of choice).
So easy to make AND clean up! ENJOY!