Chili Nachos

Cinco de Mayo - Everyday Cooking

Kick up the heat when you serve these fantastic nachos.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Chili Nachos

Ingredients

3 plum tomatoes

finely chopped

⅓ cup finely chopped red or white onion

⅓ cup chopped fresh cilantro

1 lime

12 cups corn tortilla chips

1 (15 ounce) can HORMEL® Chili With Beans

1 (2.25 ounce) can sliced pitted ripe olives

coarsely chopped

3 cups shredded colby or Monterey Jack cheese

1 fresh jalapeno chile (or more to taste)

thinly sliced

Corn Dip

Everyday Cooking

Directions

Step 1

Heat oven to 375 degrees F. In bowl mix together tomatoes onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.

Step 2

Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili tomato mixture olives and cheese. Add jalapeno slices if desired. Repeat layers until all the ingredients are used.

Step 3

Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

Nutritional Information

Chili Nachos

Servings Per Recipe:6

Calories: 592.9

% Daily Value *

Protein: 23.4g 47%

Carbohydrates: 51g 17%

Dietary Fiber: 6.4g 26%

Sugars: 4g

Fat: 33.9g 52%

Saturated Fat: 14.1g 70%

Cholesterol: 63.7mg 21%

Vitamin A Iu: 1060.6IU 21%

Niacin Equivalents: 4.1mg 32%

Vitamin B6: 0.2mg 13%

Vitamin C: 9.7mg 16%

Folate: 30.6mcg 8%

Calcium: 497.6mg 50%

Iron: 2.2mg 12%

Magnesium: 97.1mg 35%

Potassium: 301.1mg 8%

Sodium: 1061.8mg 43%

Thiamin: 0.1mg 7%

Calories From Fat: 304.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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