Chilli con Carne & Nachos
You cooked a batch of chilli con carne earlier and froze it. Now it's time to enjoy it again, arranged differently: loaded over baked tortilla chips. A crowd-pleaser that takes 10 minutes to put together when you're craving something tasty and quick, perfect for a lazy Friday night or watching the match.
Per portion
465
kcal
37g
protein
47g
carbs
15g
fat
Ingredients
- Leftover chilli con carne, or make a fresh batch (see Chilli con Carne & Rice)
- 2 handfuls tortilla chips or corn nachos
- Optional: light sour cream
- Optional: grated cheese, sliced jalapeños
Method
- 1Defrost and reheat the chilli in the microwave, 2–3 minutes.
- 2Spread the tortilla chips on a baking tray.
- 3Spoon the chilli over the chips. Add cheese if using.
- 4Grill at 200 °C for 5–7 min until warm (or serve straight away).
- 5Dollop with sour cream, if using. Add jalapeños if desired.
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Recipes and calorie estimates are general information, not personalised nutrition advice.