Description

Ever wished for a nacho dish that’s loaded with flavor, easy to share, and perfect for on-the-go eating? Deluxe Walking Nachos are your new favorite! This slow-cooker recipe combines spicy beef chili with beans, served right in individual bags of nacho-flavored tortilla chips for a fun, mess-free meal.

Ingredients

To make Deluxe Walking Nachos, you’ll need ingredients that create a bold, hearty chili and a fun nacho experience. Here’s what you need and why each one matters:

Lean Ground Beef (1 pound, 90% lean): Provides a savory, protein-packed base for the chili with less fat for a lighter dish.
Sweet Onion (1 large, chopped): Adds mild, sweet flavor that balances the spices as it cooks down.
Garlic Cloves (3, minced): Brings aromatic depth to the chili.
Diced Tomatoes with Mild Green Chiles (2 cans, 14½ oz each, 1 drained): Adds tangy tomato flavor and a gentle heat from the chiles, forming the chili’s sauce.
Pinto Beans (2 cans, 15 oz each, rinsed and drained): Offer creamy texture and earthy flavor, boosting protein and fiber.
Black Beans (2 cans, 15 oz each, rinsed and drained): Add firm texture and a slightly nutty taste, complementing the pinto beans.
Chili Powder (2–3 tbsp): Gives the chili its bold, smoky, and spicy character; adjust to taste.
Ground Cumin (2 tsp): Adds warm, earthy notes that enhance the Southwestern flavor.
Salt (½ tsp): Enhances all the flavors in the chili.
Nacho-Flavored Tortilla Chips (18 packages, 1 oz each): The “plate” for the nachos, providing crunchy texture and cheesy flavor in convenient individual bags.
Optional Toppings: Shredded cheddar cheese, sour cream, chopped tomatoes, and pickled jalapeño slices for customizing each serving.

Substitutions and Variations

Beef: Swap ground beef for ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.
Beans: Replace pinto or black beans with kidney beans, navy beans, or a mix for different textures.
Tomatoes: Use plain diced tomatoes with 1 small can (4 oz) diced green chiles for more control over heat, or spicy versions for extra kick.
Chili Powder: Reduce to 1 tbsp for milder flavor, or add ¼ tsp cayenne for more heat.
Chips: Use plain tortilla chips, corn chips, or Doritos for a different flavor; ensure gluten-free chips for dietary needs.
Toppings: Add avocado, salsa, guacamole, or cilantro for extra freshness and variety.

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Instructions

Making Deluxe Walking Nachos is simple with a slow cooker, delivering a flavorful chili ready to serve in about 7–9 hours. Follow these steps for a fun, portable meal that’s sure to impress. I’ve included tips to ensure success, even for beginners.

Cook the Beef Mixture:
- In a large skillet over medium heat, cook 1 pound lean ground beef, 1 large chopped sweet onion, and 3 minced garlic cloves until the beef is no longer pink, breaking it into crumbles, about 6–8 minutes.
- Drain excess fat from the skillet.
- Tip: Break the beef into small crumbles for even distribution in the chili, and pat with paper towels after draining to remove extra grease.
Assemble in the Slow Cooker:
- Transfer the beef mixture to a 5-quart slow cooker.
- Drain 1 can (14½ oz) diced tomatoes with mild green chiles, discarding the liquid, and add to the slow cooker.
- Add the second can of diced tomatoes (undrained), 2 cans (15 oz each) rinsed and drained pinto beans, 2 cans (15 oz each) rinsed and drained black beans, 2–3 tbsp chili powder, 2 tsp ground cumin, and ½ tsp salt.
- Stir gently to combine.
- Tip: Rinse beans well to remove excess sodium, and stir carefully to avoid mashing them.
Cook the Chili:
- Cover and cook on low for 6–8 hours, until the flavors are blended and the chili is heated through.
- Tip: Check at 6 hours; slow cookers vary. Stir halfway through to ensure even cooking.
Mash the Beans:
- Just before serving, use a potato masher or spoon to mash some of the beans to your desired consistency, thickening the chili.
- Tip: Mash lightly for a chunkier texture or more for a creamier chili, depending on preference.
Assemble the Walking Nachos:
- Cut open the top of each of the 18 (1 oz) nacho-flavored tortilla chip bags.
- Spoon about ½ cup of the warm chili into each bag, directly over the chips.
- Add optional toppings like shredded cheddar cheese, sour cream, chopped tomatoes, and pickled jalapeño slices as desired.
- Tip: Provide spoons or forks for eating, and serve immediately to keep the chips crunchy.