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Leftover Chili Nachos
with pico de gallo / romaine salad

Active: 25 minTotal: 25 min
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One of our favorite ways to use leftover chili is on top of nachos and we're sure the whole family will love this fun meal. A batch of pico de gallo makes an easy topping for the nachos and also is tossed with lettuce for a simple side salad.

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Ingredients

Servings:
4
Metric
Leftover Chili Nachos:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • 'Almost' Texas Chili (leftover from Tuesday) - ~3 cups
  • Tortilla chips - 5 oz
  • Cheese, shredded Mexican blend - 6 oz
  • Pico de Gallo (ingredients listed separately) - 1/2 cup
  • Sour cream - for serving (sub plain or Greek yogurt)
Pico de Gallo:
  • Shallots - 1/2 clove, chopped
  • Jalapenos - 1, chopped
  • Tomatoes, roma - 6, chopped
  • Cilantro - 2 Tbsp, leaves chopped
  • Lime juice - 2 tsp
Romaine Salad:
  • Lettuce, romaine hearts - 5 oz, chopped
  • Avocados - 1, cubed
  • Pico de Gallo (ingredients listed separately) - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shallots / Jalapenos - If prepping right before cooking, get oven heating first. Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make pico de gallo - Chop tomatoes and cilantro. Combine with shallots, jalapenos and lime juice. Season with some salt and pepper. (Can be done 1 day ahead)
  3. Green onions / Lettuce / Avocados - Prep as directed.

Make

  1. Heat oven to 350F / 177C degrees.
  2. Drain any excess liquid off chili.
  3. Spread chips out into one layer on a sheet pan. Top with cheese and then leftover chili. Bake for 6 to 8 minutes, until cheese is melted.
  4. While nachos bake, toss lettuce with avocados and half the pico de gallo (reserve the other half). Season with some salt.
  5. When nachos are finished, top with green onions, remaining half of pico de gallo and sour cream. Enjoy with salad on the side.
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Reviews

This meal has 19 reviews

Delicious (assuming you managed to cook the stew meat until tender). Didn't do a salad, just put the toppings on after baking. We ate this two nights in a row!

By: Laurel
Posted: Mar 08, 2018
Diet: Original

So tasty. I went super lazy and used spicy pico from the store. Next time I would shred the beef.

By: Danielle
Posted: Feb 10, 2018
Diet: Original

Easy to make and delicious. Perfect meal for a Friday night.

By: Sarah
Posted: Feb 06, 2018
Diet: Original

Its nachos at home! What's not to love?

By: Jenna
Posted: Feb 01, 2018
Diet: Original

I didn’t make the chili so I used a can of Trader Joe’s vegetarian chili instead. Yum.

By: Lisa
Posted: Jan 29, 2018
Diet: Original

Very tasty. We ended up just eating the Chili in a bowl and scooping it up with nachos. So good.

By: Teresa
Posted: Jan 26, 2018
Diet: Original