Chili Bacon Nachos

Tortilla chips are tasty just by themselves….and when made into Nachos they are delicious….but, when made into Chili Bacon Nachos, they are over-the-top delicious!

Although this recipe is made with homemade tortilla chips, you could definitely use pre-made chips right out of the bag instead. 

Same with the chili; for this recipe I used the “Ground Turkey and Black Bean Chili” recipe found under “Main Dishes” on this site.  But, you could use your favorite canned chili instead!

This dish is great for an appetizer, or a fun snack, or lunch, or dinner….or you name it!

Here are the ingredients:

Chili Bacon Nachos
Serves 2

8 corn tortillas
½ cup canola oil
1 cup of chili (homemade or canned)
1 fresh jalapeno pepper (sliced)
1 tomato (diced)
3 tablespoons diced red onion
1 cup shredded cheddar cheese
3 tablespoons Hormel Real Crumbled Bacon
½ of an avocado
4 tablespoons salsa
¼ cup sour cream
¾ of a lime 

DIRECTIONS:

Preheat the oven to 350 degrees F.

For the Chips:

Cut each tortilla into quarters.

Heat the oil in a skillet on medium heat.  The oil should be about ½ inch deep in the skillet.

Put about 8 to 10 of the tortilla quarters in the hot oil at a time.

Turn the tortilla chips as they cook so each side is golden brown.

When the chips are done cooking, lay them on a plate over a paper towel to absorb the excess oil.

Set the chips aside.

For the Bacon Guacamole:

In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos), and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).

Mix the ingredients using a spoon so that the avocado is in small pieces (rather than smashing up the avocado with a fork). 

Then salt and pepper to taste and top with some of the crumbled bacon.

For the Nachos:

Add the chips to an oven-proof plate or skillet.

Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions, and the remaining crumbled bacon.

Bake in a preheated oven until the cheese is melted (about 6 minutes).

Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa, and the bacon guacamole.

Garnish with the remaining lime wedges.

Enjoy! 

JUST THE RECIPE: