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Easy Cheesy Nachos

Rated as 4.54 out of 5 Stars

"There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color."
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Ingredients

10 m servings
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  1. Divide chips between six plates; set aside. In a saucepan, warm chili until heated through. Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Reviews

Read all reviews 16
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Really just wanted to let people know, if a review is offensive you can contact customer support with a complaint & they should review it for content

Most helpful critical review

Not a big fan of tomatoes and green onions but otherwise good job!

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Really just wanted to let people know, if a review is offensive you can contact customer support with a complaint & they should review it for content

My children loved this! I used a jar of tostitos queso in place of the velveeta. I did not use fresh tomatoes but sprinkled a bit of chopped onion on each. Very simple and quick.

Very good recipe - easy to make and very delicious. I used a jar of cheese sauce. And added sliced black olives.

Super easy and tasty! Gotta eat them quick though or the chips get soggy and cheese hardens.

i thought that this recipe was really great andd my hole family liked it

Not a big fan of tomatoes and green onions but otherwise good job!

I loved this recipie more than my kids! It was so simple and i never thought of just using chili.

Thanks for this idea. I used a can of refried beans with about 1/2 cup of picante sauce (salsa would work, too) instead of chili, and I used Mexican style shredded cheese (cheddar, monterey jac...

I make these all the time, but, I add a little milk to my Velveeta when heating it up..it melts better this way and is creamier for pouring over the nachoes..does not make it too creamy either.