Chili Cheese Nachos

Bake for 2 minutes until cheese is bubbling. 2 14-oz cans kidney beans drained.

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1 large bag tortilla chips.

Chili cheese nachos. Place corn tortilla chips on a baking sheet. 2 garlic cloves minced. Remove from the oven and top with diced tomatoes lettuce and cilantro.

After that I layer chili. Top with mozzarella and cheddar cheeses. Pour the melted cheese onto the bottom of a plate to start your tower of Chili Cheese Nachos.

Pour chili on top and top with shredded cheddar cheese. 1 lb ground beef. They need to be sturdy enough to stand up to the toppings but not too-too thick.

1 cup chopped onion. Place sour cream in zip lock baggy cut a small piece of the corner off the bag and drizzle on top. Spoon half of the chili on top of the chips and add half of the grilled vegetables.

12 teaspoon ground cumin. Served with pico sour cream. Also you have to like the chips you choose -- flavor matters.

12 teaspoon ground black pepper. Next add another layer of chips. 3 tablespoons butter divided.

8 ounces cheddar cheese shredded. Repeat to build a second layer of nachos. Pour half of chili over tortillas.

Heat chili in saucepan over medium heat for 10 minutes until hot. Add a layer of tortilla chips on top of your cheese sauce. For my fabulous Chili Cheese Nachos you start with good crispy tortilla chips.

Spoon half of Rotel over chili. 28-oz can diced tomatoes. Arrange tortilla chips across the bottom of an additional cool cast iron skillet.

Shredded cheese black beans jalapeños Skillet Queso with beef. In an oven safe pan place a layer of chips a layer of chili and a layer of cheese. Repeat layers if desired or if using a larger amount of ingredients.

Bake at 425 for 8-10 minutes or until heated through and cheese. Spread layer of tortillas on bottom of large platter. 2 tablespoons chili powder.

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