Make nachos dinner-worthy when you top them with an easy 30-minute chili. Serve with topping options such as sliced jalapeños and scallions and fresh cilantro.

Chili-Cheese Nachos

Serves 8

Active Time: 30 minutes

Total Time: 30 minutes

1 pound lean ground beef

3/4 cup finely chopped white onion

1/2 cup finely chopped red bell pepper

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

1 14-ounce can diced tomatoes

1/4 cup water

8 ounces tortilla chips

2 cups shredded cheese, such as cheddar or pepper jack

1. Preheat oven to 350 F.

2. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.

3. Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.

Tasty tip

—Refrigerate chili (Step 2) for up to three days or freeze for up to three months.

Recipe nutrition per serving: 384 Calories, Total Fat: 22 g, Saturated Fat: 9 g, Cholesterol: 66 mg, Carbohydrates: 25 g, Fiber: 4 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 21 g, Sodium: 425 mg, Potassium: 447 mg, Folate: 29 mcg, Calcium: 267 mg.

Carbohydrate Serving: 1 1/2.

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