Take basic chips to the next level by baking them in a skillet with chili and cheese, brought to you by Evite in partnership with HORMEL® Chili. Score!
Ingredients
- 1 large bag of corn tortilla chips
- 1 15-ounce can of nacho cheese sauce
- 2 cups shredded cheddar-jack cheese
- 1 15-ounce can of HORMEL® Chili No Bean
- 1 cup prepared pico de gallo salsa
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Directions
- 1
Preheat oven to 350 degrees.
- 2
In a 10- to 12-inch ovenproof skillet, begin layering the nachos, starting with a thick layer of chips. Drizzle the nacho cheese over the chips and spoon chili on top. Scatter the shredded cheese over the chili and then repeat layering.
- 3
Place skillet of nachos into preheated oven for about 5 minutes or until cheese is melted and chili is warm.
- 4
Top nachos with pico de gallo, sour cream, green onions and cilantro.
- 5
Serve warm with extra salsa, sour cream and HORMEL® Chili on the side.
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