Is there anything better than having a big plate of food on the table where everyone can help themselves as they please? These easy Nachos with Chili con Carne are perfect for evenings when you’re sitting together, chatting, having fun and want to munch on something. You could also enjoy a little tray like this on the couch when watching a movie. No need to share with other people. ;P
Nachos are a popular dish all over the world. I don’t really know why baked tortilla chips with cheese are called nachos. Rumor has it they were named after the inventor – Ignacio aka. Nacho. Sounds understandable, but also kind of strange. Imagine having a dish named after yourself, and then you hear in a restaurant »Hey, my ‘Marc’ doesn’t taste good« or »the ‘Marc’ is undercooked, you can’t eat that!«. That would be kind of weird, wouldn’t it? ;P
Anyway. So Nachos are baked tortilla chips with cheese on top. Besides the cheese, you can throw all kinds of other things on top of the chips. Here we had some leftovers from our easy Chili con Carne, some cherry tomatoes, guacamole, and sour cream. When you add so much on the tortilla chips, people often call the dish »loaded nachos«. Our favorite type of nachos, tbh. More is more, right?! ;P
When you are preparing nachos like these here, you can actually add anything on top you like. Leftover chili con carne is great, but so is fried chicken breast (con pollo). If you prefer something vegetarian, you could try our vegan Chili sin Carne as a topping. Also, very tasty. That and some simple tomato salsa or corn salsa (see below) and you got yourself a nice and delicious dish!
Our favorite thing about these nachos is the short preparation time. They can theoretically be on the table in half an hour, if you don’t include the time you need to preheat the oven. ;P In case you already got some chili and guac ready, the nachos really are a piece of cake (figuratively). Perfect whenever guests arrive unexpectedly, and you want to put something tasty on the table.
We have a few more dishes like this on here on the blog that are easy to prepare and taste delicious. Our Corn Salsa with Tortilla Chips is just as perfect for parties and movie nights as the nachos. Unlike the nachos, you can prepare the corn salsa in advance and simply store it in the fridge until serving.
Our vegan Carnitas with Pulled Mushrooms are a bit more work, but also super tasty (of course). They are also great when you want to entertain – simply place everything on the table and everyone can assemble their own tacos. Who doesn’t like that? ;)
INGREDIENTS / ZUTATEN
(4 servings)
For the chili nachos:
1/2 bag (about 5.3 oz./150g) of tortilla chips* (salted)
about 17.6 oz.(500g) Chili con carne (leftovers)
3.5-5.3 oz. (100-150g) grated cheese (e.g. gouda)
For the guacamole:
1/2 red onion
1-2 garlic cloves
1-2 stems of cilantro (or parsley)
3-4 cherry tomatoes, quartered
1 ripe avocado
1 tbsp. lime juice
some chili flakes*
salt, pepper
To finish:
some sour cream for serving
several cherry tomatoes, halved
some chopped cilantro or parsley
jalapeños for serving (optional)
some lime wedges (optional)
(4 Portionen)
Für die Chili Nachos:
1/2 Tüte (etwa 150g) Tortilla Chips* (gesalzen)
etwa 500g Chili con carne (Reste)
100-150g geriebener Käse (z.B. Gouda)
Für die Guacamole:
1/2 rote Zwiebel
1-2 Knoblauchzehen
1-2 Stängel Koriander (oder Petersilie)
3-4 Kirschtomaten, geviertelt
1 reife Avocado
1 EL Limettensaft
einige Chiliflocken*
Salz, Pfeffer
Für die Deko etc.:
etwas Schmand zum Servieren
einige Kirschtomaten, halbiert
etwas gehackter Koriander oder Petersilie
Jalapeños zum Servieren (optional)
einige Limettenspalten (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a 1/2-size baking sheet* or large casserole dish with baking parchment. Distribute the tortilla chips evenly on the baking sheet/in the casserole dish, spoon the chili evenly distributed on top and sprinkle with cheese. Bake in the preheated oven for about 15-20 minutes or until the cheese has melted nicely with some darker spots here and there.
2. While the nachos are in the oven, you can prepare the rest. For the guacamole, dice the onion and garlic finely, chop the cilantro (or parsley) and add everything together with some salt to a mortar and crush it until you get a coarse paste (some larger pieces are ok). Set aside.
3. Wash and dry the cherry tomatoes and quarter them. Remove the stone of the avocado, add the flesh of the avocado to a bowl and mash it with a fork. Add the paste from the mortar and the tomatoes to the bowl and mix with the avocado. Add the lime juice and season with chili flakes (to your liking), as well as some more salt and pepper.
4. As soon as the chili nachos are ready, take them out of the oven, add the guacamole, sour cream and halved cherry tomatoes on top, sprinkle with some chopped cilantro (or parsley) and jalapeños (optional) and serve with some lime wedges (also optional).
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein kleineres Backblech* oder eine große Auflaufform mit Backpapier auslegen. Die Tortilla Chips gleichmäßig auf dem Backblech bzw. in der Auflaufform verteilen, das Chili gleichmäßig verteilt darauf geben und mit Käse bestreuen. Im vorgeheizten Ofen für etwa 15-20 Minuten backen – der Käse sollte schön geschmolzen sein und hier und da ein paar dunklere Stellen haben.
2. Während die Nachos im Ofen sind, kann man bereits den Rest vorbereiten. Für die Guacamole die Zwiebel und den Knoblauch fein würfeln, den Koriander (oder die Petersilie) hacken und alles zusammen mit etwas Salz in einen Mörser geben und zerstoßen, bis eine grobe Paste entsteht (einige größere Stücke sind ok). Zur Seite stellen.
3. Die Kirschtomaten waschen, trocknen und dann vierteln. Den Stein der Avocado entfernen, das Fruchtfleisch in eine Schüssel geben und mit einer Gabel zerdrücken. Die Paste aus dem Mörser und die Tomaten in die Schüssel dazugeben und mit der Avocado vermengen. Den Limettensaft dazugeben und (nach Belieben) mit Chiliflocken, sowie etwas Salz und Pfeffer würzen.
4. Sobald die Chili Nachos fertig sind, aus dem Ofen nehmen – Guacamole, Schmand und die halbierten Kirschtomaten darauf geben, mit etwas gehacktem Koriander (oder Petersilie) und Jalapeños (optional) dekorieren und mit einigen Limettenspalten (ebenfalls optional) servieren.
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Here is a version of the recipe you can print easily.
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Easy Nachos with Chili con Carne
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:35
- Yield: 4
- Category: Dinner
- Cuisine: International
Description
Got some chili leftover? Well, use that and make these über-delicious Nachos with Chili con Carne! So good and the perfect dish to share with friends!
Ingredients
For the chili nachos:
1/2 bag (about 5.3 oz./150g) of tortilla chips* (salted)
about 17.6 oz.(500g) Chili con carne (leftovers)
3.5-5.3 oz. (100-150g) grated cheese (e.g. gouda)
For the guacamole:
1/2 red onion
1-2 garlic cloves
1-2 stems of cilantro (or parsley)
3-4 cherry tomatoes, quartered
1 ripe avocado
1 tbsp. lime juice
some chili flakes*
salt, pepper
To finish:
some sour cream for serving
several cherry tomatoes, halved
some chopped cilantro or parsley
jalapeños for serving (optional)
some lime wedges (optional)
Instructions
1. Preheat the oven to 200°C (390°F). Line a 1/2-size baking sheet* or large casserole dish with baking parchment. Distribute the tortilla chips evenly on the baking sheet/in the casserole dish, spoon the chili evenly distributed on top and sprinkle with cheese. Bake in the preheated oven for about 15-20 minutes or until the cheese has melted nicely with some darker spots here and there.
2. While the nachos are in the oven, you can prepare the rest. For the guacamole, dice the onion and garlic finely, chop the cilantro (or parsley) and add everything together with some salt to a mortar and crush it until you get a coarse paste (some larger pieces are ok). Set aside.
3. Wash and dry the cherry tomatoes and quarter them. Remove the stone of the avocado, add the flesh of the avocado to a bowl and mash it with a fork. Add the paste from the mortar and the tomatoes to the bowl and mix with the avocado. Add the lime juice and season with chili flakes (to your liking), as well as some more salt and pepper.
4. As soon as the chili nachos are ready, take them out of the oven, add the guacamole, sour cream and halved cherry tomatoes on top, sprinkle with some chopped cilantro (or parsley) and jalapeños (optional) and serve with some lime wedges (also optional).
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
