Sunday, September 29, 2013

Chili Cheese Nachos

Cooler temperatures and football on the t.v...yep, it's fall.  I'm sad to see the trees changing color since Spring just didn't happen this year so Summer seemed so short.  But I did miss some of the foods that you just don't want to eat in Summer and chili falls into that category.  These are perfect bite size snacks that don't make a mess since it's a dry chili, not like you make normally.  A lot less liquid so it doesn't soak through the chips.  You can make as many as you'd like to feed your crowd.






Chili Cheese Nachos

1# ground beef
1/4 cup onions, diced
1 clove garlic, minced
1 - 15 oz can Light Red Kidney Beans, rinsed and drained
1/2 cup ketchup
Brown ground beef with the onions.  Just before they are cooked completely, add in garlic and cook for another minute or two.  Add in ketchup, tomato paste and water.  Stir until completely mixed and add in beans and seasonings.  Keep warm as you heat a pan filled with tortilla chips for 5 minutes in a 350° oven.  Remove chips and fill with warm chili and sprinkle about a tablespoon of cheese on top of each chip.  Bake for another 5 minutes.  Serve hot and with sour cream.