Easy Nacho recipe

By Crystal Marie

So you like nachos but don’t want to go through the hassle of ordering at a restaurant. Or you want a simple easy meal with low prep. Here is a simple recipe to make restaurant type nachos at home. I’ve made this at home several times, and each time I’ve loved the recipe. Now this recipe will depend on the amount of people you are trying to feed. When I made it, six grown adults ate the meal and we still had left overs.

Nachos (Restaurant inspired)

Serve with your favorite drink.

1 or 2 Restaurant style white corn tortilla chips or your favorite tortilla chip bag. (Depends on amount of people you are feeding)

1 38 ounce can of No Beans chili (if feeding less people get a smaller can)

1 3.8 ounce can of sliced olives

1 bag of your favorite shredded cheese bag, I used the Fiesta Blend Cheese which is a mixture of shredded Montery Jack, Cheddar, Queso Quesadilla and Asadero Cheese

2 medium diced tomatoes

1 10 ounce can of Ro*Tel Mild diced tomatoes and green chilies can 

Sour cream 1 spoonful (apply as much as you’d like to your nachos)

Guacamole 1 spoonful ( apply as much as you’d like to your nachos)

Green onions sliced 1 pinch (add as many as you’d like)

1 32 ounce Velveeta cheese packet ( you’ll only need half)

1/3  cup of milk

1 can of Jalapenos (optional)

Cook half of the Velveeta cheese in a pan, adding the 1/3 cup of milk. You can add more milk if you want the cheese less dense. While the cheese is heating up add the can of Ro*tel, mix contents well. After the Velveeta cheese has cooked you’ll want to cook the can of no beans chili. 

Apply as many chips as you want to your bowl, followed by the cooked no beans chili adding the melted Velveeta cheese (as much as you want). Followed by 1/4 cup of shredded cheese. Add a pinch or two of sliced olives, a pinch of diced tomatoes, 1 spoonful of sour cream, 1 spoonful of guacamole, a pinch of green onions, and a spoonful of jalapenos (optional) Enjoy.

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