Chili Nachos

• Gluten free

• Produce

  • 1/3 cup Cilantro, fresh
  • 1 (15 ounce can Hormel chili with beans
  • 1 Jalapeno chilies, fresh
  • 1 Lime
  • 3 Plum tomatoes
  • 1/3 cup Red or white onion

• Condiments

  • 1 (2.25 ounce can Ripe olives

• Bread & Baked Goods

  • 12 cups Corn tortilla chips

• Dairy

  • 3 cups Colby or monterey jack cheese

Found on hormel.com

Description

Ingredients

• 3 plum tomatoes, finely chopped
• ⅓ cup finely chopped red or white onion
• ⅓ cup chopped fresh cilantro
• 1 lime
• About 12 cups corn tortilla chips
• 1 (15 ounce) can HORMEL® Chili with Beans
• 1 (2.25 ounce) can sliced ripe olives, coarsely chopped, if desired
• 3 cups (12 ounces) shredded colby or Monterey jack cheese
• 1 to 2 fresh jalapeño chilies, thinly sliced, if desired

Directions

• 1. Heat oven to 375˚F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended. 2. Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeño slices, if desired. Repeat layers until all the ingredients are used. 3. Bake 15 minutes or until cheese is completely melted. Serve nachos hot.