Chili Nacho Dip

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 71%
  • Fat: 7.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 3.8g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.0mg
  • Sodium: 167mg
  • Calcium: 0.0mg

Ingredients

  • 1 (7 3/8-ounce) carton chili without beans
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can pinto beans, drained
  • 1 (10-ounce) can tomatoes with green chiles, drained and chopped
  • 1/2 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 cup peeled, diced avocado
  • 1 teaspoon lemon juice
  • 1 (16-ounce) carton sour cream
  • 1 cup seeded, diced tomato
  • 1/2 cup minced green onions
  • 1/2 cup sliced ripe olives

Preparation

  1. Combine chili and tomato paste; stir well. Add beans, chopped tomato with green chiles, and cilantro; stir well. Spread chili mixture in a 10-inch quiche dish; top with cheese. Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
  2. Combine avocado and lemon juice; toss gently to coat. Spread sour cream over melted cheese. Top with avocado mixture, diced tomato, green onions, and olives. Serve with tortilla chips.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili Nacho Dip Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy