These chili bacon nachos with homemade tortilla chips are finger food heaven.

Chili Bacon Nachos in Pan

Tortilla chips are scrumptious just by themselves.

And when made into nachos topped with chili, bacon bits and lots of cheese, they’re even better.

As an added bonus, included in this recipe is a quick and easy bacon guacamole that can be served on the side.

About this Recipe

In this recipe, homemade Ground Turkey and Black Bean Chili is used but any type of homemade or premade chili would work great.

Here’s another homemade chili recipe that’s a bit more spicy you may like “Spicy Chipotle and Pasilla Chili con Carne“.

Although these nachos are made with homemade tortilla chips, a bag of premade tortilla chips would also be just fine

I mean, they are tortilla chips after all so you know they’re going to taste good.

About Serving

Tortilla chips are the perfect finger food because they’re great for dipping into salsas such as “Pico de Gallo“, “Cilantro and Garlic Salsa” and “Roasted Garlic Tomato Salsa“.

They’re also tremendous dipped in guacamole such as “Easy Homemade Guacamole“, “Chipotle Shrimp Guacamole” and “Ranch Dip Guacamole“.

Serve these flavorful nachos as an appetizer, a snack, lunch or even a light dinner.

Let’s check out the ingredients.

Chili Bacon Nachos Ingredients

Tortilla Chips – Corn tortillas and canola oil

Bacon Guacamole – Avocado, red onion, prepared salsa, real bacon bits, fresh lime, salt and ground pepper

Nachos – Tortilla chips, prepared chili (with or without meat), shredded cheddar cheese, jalapeno pepper, red onion, real bacon bits, tomato, sour cream, bacon guacamole, salsa and fresh lime juice

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Cut Tortillas on cutting board

For the Tortilla Chips – Cut each tortilla into quarters.

In a medium size skillet add canola oil and heat the pan on medium heat.

The oil should be about ½ inch deep in the skillet so the amount of oil may vary depending on the size of the skillet.

Frying Tortilla Chips in pan

To the skillet add 8 to 10 tortilla quarters.

The chips may need to be cooked in batches so not to overcrowd the pan.

Frying Tortilla Chips in pan

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

When the chips are done cooking, transfer them onto a paper towel-lined plate to drain off any excess oil.

Continue cooking the chips in batches if necessary and set aside.

For the Bacon Guacamole:

Guacamole Ingredients in Bowl

In a small bowl, add avocado, chopped red onions, salsa, crumbled bacon, and lime juice.

Guacamole in Bowl

Using a spoon, mix together so that the avocados are in small pieces (rather than mashing up the avocado with a fork).

Then salt and pepper to taste and top with crumbled bacon.

For the Nachos:

Tortilla Chips in Pan

To an oven-proof plate or skillet, add the chips and…

Chili Nachos in Pan

…top with warm chili, shredded cheese, sliced jalapeno, red onions and crumbled bacon.

Chili Nachos in Pan

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

Guacamole with Bacon

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

Chili Bacon Nachos in pan

Chili Bacon Nachos in Pan

Garnish with wedges of lime.

Chili Bacon Nachos in pan

Time to eat!

Bacon Guacamole in Bowl

Thank you so much for stopping by CCC!

More Recipes with Tortillas You May Like:

Spicy Chicken and Lime Taquitos

Jalapeno and Cheese Taquitos

Brie and Olive Tapenade Nachos

Crispy Breakfast Quesadillas

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Chili Bacon Nachos in Pan

Chili Bacon Nachos

These chili bacon nachos with homemade tortilla chips are the ultimate finger food.
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Ingredients

For the Tortilla Chips:

  • 8 corn tortillas cut into triangular shaped quarters
  • 1/2 cup canola oil amount may vary depending on the size of the skillet used

For the Bacon Guacamole:

  • 1/2 of an avocado seed removed
  • 1 tablespoons diced red onion
  • 1 tablespoon prepared salsa
  • 1 tablespoon real bacon bits
  • 1/2 lime juiced
  • 2 dashes salt or to taste
  • 2 dashes ground black pepper

For the Nachos:

  • Tortilla Chips
  • 1 cup prepared chili homemade or canned; warmed
  • 1 cup shredded cheddar cheese
  • 1 jalapeno pepper stem removed, sliced in half lengthwise, seed removed and sliced widthwise
  • 2 tablespoons diced red onion
  • 2 tablespoons real bacon bits
  • 1 medium size tomato diced
  • 1/4 cup sour cream
  • Bacon Guacamole
  • 2 tablespoons Mexican salsa
  • 1/2 fresh lime juiced

Instructions

  • Preheat the oven to 350 degrees F.

For the Tortilla Chips:

  • In a medium size skillet add canola oil and heat the pan on medium heat.
    The oil should be about a 1/2 inch deep in the skillet so the amount of oil needed may vary depending on the skillet size.  
  • To the skillet add 8 to 10 tortilla quarters.  The chips may need to be cooked in batches so not to overcrowd the pan.  
  • Turn the tortilla chips as they cook until each side is golden brown.
  • When the chips are done cooking, transfer them onto a paper towel-lined plate to drain off any excess oil.  Continue cooking the chips in batches if necessary and set aside.

For the Bacon Guacamole:

  • In a small bowl, add avocado, red onion, salsa, crumbled bacon, and lime juice.
  • Using a spoon, mix together so that the avocados are in small pieces (rather than mashing up the avocado with a fork). 
  • Then add salt and pepper to taste and top with crumbled bacon.

For the Nachos:

  • To an oven-proof plate or skillet add the chips and top with warm chili, shredded cheese, sliced jalapeno, red onions, and crumbled bacon. 
  • Bake in a preheated oven until the cheese is melted (about 6 minutes).
  • Top the warm nachos with diced tomatoes and serve with a side of sour cream, salsa, and bacon guacamole. 
  • Serve warm and garnish with lime wedges.