5 from 10 votes
Ultimate Nachos topped with chili and beans, roasted yellow corn kernels, and sliced jalapeños topped with shredded cheddar cheese baked till the cheese is melted!
Ultimate Nachos
Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
 

If you're looking for a delicious way to start your next get together or to make taco night extra special, try my Ultimate Nachos! Your friends and family will love this oh so flavorful dish!

Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 689 kcal
Author: Chef Dennis Littley
Ingredients
Chip
  • 13 ounces Mission® Rounds Tortilla Chips
Chili
  • 2 tablespoons olive oil
  • 1 large sweet onion chopped
  • 2 cloves garlic minced
  • 3-4 tablespoons brown sugar
  • 2 ounces bourbon
  • 2 pounds ground beef turkey or chicken can be substituted
  • 15 ounce kidney beans drained and rinsed
  • 15 ounce chili pinto beans or plain pinto beans
  • 15 ounce cannellini beans drained and rinsed
  • 24 ounces crushed tomatoes
  • 8 ounces chicken stock
  • 2 tablespoons corn masa or fine cornmeal
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoon sea salt or to taste
  • cayenne can be added for extra heat use with caution optional
Salsa
  • 1/2 cup red onion finely chopped
  • 1/2 lime juiced
  • 1 1/2 cups plum tomatoes
  • 1 tablespoon cilantro chopped
  • 1/4 teaspoon salt or to taste
Pan Roasted Corn
  • 2 ears corn or use frozen
  • sea salt and black pepper to taste
  • 1 teaspoon cilantro finely chopped
Assembly
  • 2 cups 3 bean chili from recipe above
  • 1 cup corn pan roasted kernels
  • 1 cup salsa from recipe above
  • 15 ounces refried beans
  • 2 jalapenos seeded and sliced into rounds
  • 1.5 cups cheddar cheese shredded - or your favorite cheese
  • 12 ounces sour cream
  • 12 ounces guacamole
Instructions
3 Bean Chili
  1. in a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked.
  2. Add brown sugar, mixing well and continue sautéing for 2 minutes. Carefully add bourbon making sure it doesn't go near open flames.

  3. Allow alcohol to burn off bourbon for a minute as mixture continues to cook
  4. Add ground meat and begin the browning process. You may need to add additional olive oil.
  5. Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
  6. When the meat is browned begin adding in your seasonings ( remember you can always add more after its cooked for awhile)
  7. Add tomatoes, chicken stock and beans combining all of the ingredients.
  8. reduce heat to simmer and allow to simmer for 1 - 2 hours, stirring so it won't stick to the bottom
  9. If chili begins to get too thick you can add additional stock or water to get it to the consistency you like.
  10. 10. Taste and re-season to your taste.
  11. 11. Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way
  12. reserve two cups (or more) for nachos and cool and refrigerate the remainder for another time.

Fresh Salsa
  1. Mix red onion, lime juice, Roma tomatoes, cilantro, and salt in a bowl and allow to stand 15 more minutes for flavors to blend before serving.

Pan Roasted Corn
  1. Cut corn off of ears.

Place corn in a hot sauté pan. Toss corn around pan to allow it to slightly brown. Remove corn from stove top and place on a plate to allow it to fully cool.
  1. Season corn with sea salt and black pepper to taste.  Add 1 teaspoon of cilantro to the mixture and set aside till needed.

Assembly
Preheat oven to 425 degrees. Use a large flat cookie sheet to heat the nachos.
  1. Place parchment paper on cookie sheet making the piece larger than you need, so it can be lifted off of the sheet easily.

  2. Mound chips on top of the parchment paper.

  3. Spoon heated chili on top of chips

  4. Sprinkle corn kernels on top of chips.  Then add jalapeños.

  5. Top with as much shredded cheese as you desire. I used about 1 1/2 cups of cheddar.

  6. Place cookie sheet of prepared nachos into preheat oven for 7-10 minutes or until the cheese has melted.

  7. While nachos are in the oven, heat the refried beans. You can use the microwave or a sauté pan.  Just make sure they reach a temperature of 165 degrees.   Place the heated beans on your serving dish, spreading them out evenly, leaving the edge around the platter uncovered.

  8. Remove the nachos from the oven and carefully pick up the parchment paper and slide the nachos off of the paper.  Be careful the pan is very hot and the paper can be hot to the touch. 

  9. Straighten out the nachos on the platter.

  10. Add fresh salsa on top of the nachos.  Serve with sour cream, guacamole and additional salsa.

Nutrition Facts
Ultimate Nachos
Amount Per Serving
Calories 689 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 13g65%
Cholesterol 55mg18%
Sodium 1307mg54%
Potassium 812mg23%
Carbohydrates 59g20%
Fiber 11g44%
Sugar 11g12%
Protein 17g34%
Vitamin A 1090IU22%
Vitamin C 15.3mg19%
Calcium 356mg36%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.