Recipe courtesy of Sandra Lee
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: four 8 by 5 1/4-inch foil au gratin pans

Preheat a grill to medium-high heat. 

Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer. 

Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes. 

In a small bowl, combine the sour cream and chili powder and mix until well blended. 

Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato. 

Cook's Note

The nachos can also be cooked in the oven. Place the foil pans in a 375 F degree oven until the cheese is melted and bubbly, 10 to 12 minutes.

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