Nachos De Chili's Grill Copycat

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13mins
SERVES: 4-6
YIELD: 24 nachos
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tostados (flat whole tortillia chips)
  • 12
    ounces refried beans (pinto or black bean puree)
  • 6
    ounces fajita meat (optional)
  • 4
    ounces hot dog chili (i use Wolf brand)
  • 4
    ounces melted Velveeta cheese
  • 9
  • 4
    ounces sliced jalapenos (pickled or fresh also good chopped)
  • 6
    ounces sour cream
  • 6
    ounces guacamole (or sliced avocados)
  • 6
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DIRECTIONS

  • Pre-heat broiler rack on top.
  • Heat beans on stove top or microwave.
  • Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
  • Shred cheese.
  • Lay tostadas flat on baking sheet.
  • Spread beans on tostadas.
  • Spread chili cheese dip on tostadas.
  • Optional fajita meat (chicken or beef) placed on top of tostadas.
  • Spinkle Colby Jack on top of tostadas.
  • Place Jalepenos on top of tostada.
  • Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
  • Take out of oven.
  • Top with sour cream.
  • Top with avocado slices.
  • Top with pico de gallo.
  • Using a large knife slice tostadas in quarters and place on serving dish.
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