Nachos make for the perfect quick snack or a casual dinner option for any occasion. This recipe enhances the classic nacho experience with the savory addition of Hormel chili, complete with beans, and a generous layer of melted cheese. Get ready to indulge in a delightful combination of flavors and textures that's sure to become a favorite in your household.
https://www.tiktok.com/@destinyjcooper/video/7457344997805903147
Ingredients:
- 🧀 2 cups shredded cheddar cheese
- 🍅 1 can (15 oz) Hormel chili with beans
- 🧄 1 clove garlic, minced
- 🌶️ 1 jalapeño, sliced (optional)
- 🥑 1 avocado, diced
- 🧅 1 small red onion, chopped
- 🍋 Juice of 1 lime
- 🌿 Handful of cilantro, chopped
- 🧂 Salt to taste
- 🧄 Freshly ground black pepper to taste
- 🍟 1 bag tortilla chips
Instructions:
- Prepare the Toppings: In a small bowl, combine the diced avocado with lime juice, salt, and black pepper. Gently toss to coat and set aside. This will keep the avocado fresh and add a zesty flavor.
- Cheese Layer: Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly across a baking sheet lined with parchment paper. Sprinkle the shredded cheddar cheese generously over the chips.
- Add the Chili: Open the can of Hormel chili with beans and pour it over the cheese and chips, ensuring even distribution.
- Bake: Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is fully melted and bubbly.
- Garnish: Once out of the oven, top the nachos with minced garlic, sliced jalapeños, chopped red onion, and cilantro. Finish by adding the lime-infused avocado on top.
- Serve: Serve the nachos straight from the baking sheet or transfer to a large platter. Enjoy immediately while the cheese is still warm and gooey.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment:
- Baking sheet
- Parchment paper
- Small mixing bowl
Cooking Tips: - Feel free to add additional toppings like sour cream or black olives for more flavors.
- If you prefer less heat, omit the jalapeños or replace with mild peppers.
Servings: 4-6
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