If you’re craving a snack that bursts with flavors, textures, and all things comforting, then you’re going to adore this Ultimate Chili Nachos with Queso and Guacamole Recipe. It’s everything you want in a party dish or a cozy night in—layers of savory homemade beef chili, creamy queso, refreshing guacamole, and zesty corn salsa piled high over crispy tortilla chips. Every bite sings with a perfect balance of spice, creaminess, and crunch, making it impossible to stop at just one handful. Let me walk you through making this irresistible combo that brings a fiesta to your taste buds!
Ingredients You’ll Need
Getting the right ingredients together for this recipe is delightfully straightforward, yet each one plays a crucial role in building the incredible flavor and texture profile that makes this dish so special. From the hearty beef chili to the creamy guacamole and cheesy queso, these essentials come together for the ultimate nacho experience.
- 4 cups homemade beef chili: Provides rich, savory depth that is the star protein of the dish.
- 4 large avocados: The base of creamy guacamole, delivering smoothness and healthy fats.
- 3/4 teaspoon salt: Enhances flavor both in the guacamole and salsa components.
- Juice from 2 small limes: Adds bright acidity to guacamole, corn salsa, and as a garnish.
- 4 cups frozen corn (thawed): Sweet and juicy texture for a refreshing salsa kick.
- 3 roma tomatoes (chopped): Brings freshness and color contrast in the salsa.
- 1 or 2 jalapenos (seeded and chopped): Gives just the right amount of heat, adjustable to your spice love.
- 1/2 cup fresh cilantro (chopped): Herbs that lend a fragrant, bright lift.
- 1/2 cup red onion (chopped): Adds crisp, sharp flavor to the salsa.
- 1 teaspoon salt: Balances and elevates flavors in the salsa and queso.
- 8 ounces White American Cheese: Melts beautifully for ultra smooth and creamy queso.
- 6 tablespoons milk (or more): Creates perfect queso consistency when melted with cheese.
- 1 tablespoon butter: Adds richness to the queso dip.
- 1 (4-oz) can chopped green chilies: Gives a subtle kick and texture to queso.
- 1 teaspoon cumin: Ground spice that ties the queso and chili flavors together.
- 1 teaspoon garlic powder: Warms the queso with its comforting aroma.
- 1 teaspoon onion powder: Enhances depth without overpowering.
- 1/4 to 1/2 teaspoon crushed red pepper flakes: Adds optional heat to the queso, tailor it to your taste.
- 1 large bag tortilla chips: The crunchy foundation for every good nacho plate.
- 1 cup cheddar cheese (shredded, divided): Sprinkle on top for melty, sharp finishing touches.
- 1 & 1/3 cups sour cream (divided): Cooling dollops to balance the bold flavors.
- Additional sliced limes (to garnish): For a fresh citrus pop when serving.
How to Make Ultimate Chili Nachos with Queso and Guacamole Recipe
Step 1: Start with Your Best Chili
The foundation for these nachos is a hearty homemade beef chili, preferably made with tender beef chuck for a mouthwatering melt-in-your-mouth texture. Whether you use my favorite chili or your own cherished recipe, make sure it’s rich, well-seasoned, and slightly thick so it won’t soak through the chips too quickly. This chili adds the ultimate savory punch and heartiness essential for our nacho masterpiece.
Step 2: Whip Up Simple but Creamy Guacamole
Next, prepare the guacamole. This recipe shines in its simplicity—a bowl of mashed avocados brightened with fresh lime juice and a touch of salt. This combo keeps the guacamole creamy and fresh without overwhelming the palate, complementing the spicy chili and melted cheese perfectly.
Step 3: Prepare the Refreshing Corn Salsa
While the corn thaws to room temperature, mix it with diced roma tomatoes, chopped jalapenos (seeds removed if you prefer milder heat), cilantro, red onion, salt, and lime juice. This salsa adds juicy bursts, herbal notes, and just the right kick, balancing the richness of the queso and chili beautifully.
Step 4: Create the Velvety Queso
For the queso, break the White American cheese into chunks and combine it with milk and butter in a small saucepan over low heat. Stir frequently to melt the cheese into a smooth, creamy dip. Then, stir in the canned green chilies, cumin, garlic and onion powders, plus crushed red pepper flakes for a touch of heat. Keep the queso warm and keep stirring occasionally as it thickens slightly—you want it silky enough to drizzle but not too stiff.
Step 5: Assemble Your Nachos Like a Pro
Spread a generous layer of tortilla chips on large bowls or plates. Ladle a hearty scoop of warm chili over the chips. Drizzle with your luscious white queso, then layer on a generous handful of corn salsa. Add a big scoop of the creamy guacamole and a dollop of sour cream. Sprinkle shredded cheddar cheese over the top for a melty, sharp finish, and garnish with lime slices for that extra burst of freshness. Dig in immediately for ultimate crunchy and gooey satisfaction.
How to Serve Ultimate Chili Nachos with Queso and Guacamole Recipe
Garnishes
To brighten things up visually and flavor-wise, garnish these nachos with fresh lime slices, a sprinkle of chopped cilantro, or a dash of smoked paprika for a subtle smoky aroma. These garnishes add the perfect finishing touch, elevating your presentation from casual snack to unforgettable crowd-pleaser.
Side Dishes
Serve these nachos alongside refreshing sides like a crisp green salad, Mexican street corn salad, or even a bowl of black bean soup. These pairings complement the rich, spicy flavors while balancing textures and keeping the meal satisfying yet not overly heavy.
Creative Ways to Present
If you want to impress your guests, try presenting the Ultimate Chili Nachos with Queso and Guacamole Recipe layered in a trifle bowl to showcase all the beautiful colors and textures, or serve them as individual portions in small cast-iron skillets. Either way, this dish easily turns into party perfection.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, separate the components—store the chili, guacamole, corn salsa, and queso in airtight containers in the fridge. Chips are best kept separate to maintain their crunch. This way, you can reassemble fresh nachos later without sogginess.
Freezing
Freeze leftover chili in portioned containers or freezer bags for quick future nacho nights. Avoid freezing guacamole and queso as their textures can change post-thaw, but salsa can be frozen if desired, though fresh is always best.
Reheating
To reheat chili and queso, warm gently on the stovetop over low heat, stirring often to maintain silky texture. Reheat chili thoroughly before assembling new nachos. Avoid reheating chips; always start with fresh chips to preserve that crunch.
FAQs
Can I use ground beef instead of beef chuck for the chili?
Absolutely! While beef chuck is preferred for its tender, juicy texture, ground beef works well too and yields a delicious chili, just be sure to brown it thoroughly for maximum flavor.
How spicy are the Ultimate Chili Nachos with Queso and Guacamole Recipe?
The heat level is completely adjustable by controlling the amount of jalapenos and crushed red pepper flakes you add. This recipe strikes a balance of mild warmth with plenty of vibrant flavors, but feel free to turn up the spice if you love it hot.
What if I don’t have White American Cheese for queso?
Good quality processed cheese is key for smooth queso. If White American Cheese isn’t available, try Velveeta or a mild melting cheese blend. The goal is a creamy, meltable dip that coats the chips beautifully.
Can I make the guacamole ahead of time?
Yes! To keep guacamole fresh, store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Use within 1-2 days for the best taste and color.
What’s the best way to keep tortilla chips crunchy when serving?
Serve chips on separate plates or bowls and add toppings just before eating. If assembling all together, use sturdy chips and serve immediately to avoid sogginess from the chili and salsa.
Final Thoughts
In the world of comfort foods, the Ultimate Chili Nachos with Queso and Guacamole Recipe stands out as a vibrant, layered celebration of flavors and textures. Whether you’re feeding a crowd or treating yourself to a cozy night in, this dish delivers on every front. Give this recipe a try soon, and get ready to claim it as your new favorite go-to for nacho nights!
Print
Ultimate Chili Nachos with Queso and Guacamole Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Chili Nachos recipe layers homemade beef chili, creamy queso made with White American cheese, fresh guacamole, and vibrant corn salsa over crispy tortilla chips for a decadent, crowd-pleasing appetizer or meal. Easy to assemble with simple ingredients, it combines rich flavors, spicy heat, and fresh textures in every bite.
Ingredients
Beef Chili
- 4 cups homemade beef chili
Guacamole
- 4 large avocados
- 3/4 teaspoon salt
- Juice from 2 small limes (about 3–4 tablespoons)
Corn Salsa
- 4 cups frozen corn (thawed)
- 3 roma tomatoes (chopped)
- 1 or 2 jalapenos (seeded and chopped)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup red onion (chopped)
- 1 teaspoon salt
- Juice from 2 small limes
Queso
- 8 ounces White American cheese
- 6 tablespoons milk (or more as needed)
- 1 tablespoon butter
- 1 (4-oz) can chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes
Assembly
- 1 large bag tortilla chips
- 1 cup shredded cheddar cheese (divided)
- 1 & 1/3 cups sour cream (divided)
- Additional sliced limes (for garnish)
Instructions
- Prepare the chili: Begin by making your favorite homemade beef chili, preferably using beef chuck for tender, melt-in-your-mouth texture. Any chili recipe will work if you don’t have the exact one.
- Make the guacamole: In a bowl, mash 4 ripe avocados. Season with 3/4 teaspoon salt and the juice of 2 limes (around 3-4 tablespoons). Adjust lime juice to your taste and stir to combine. Set aside.
- Prepare the corn salsa: Allow frozen corn to thaw to room temperature. In a medium bowl, mix the corn with chopped roma tomatoes, seeded and chopped jalapenos, chopped cilantro, red onion, 1 teaspoon salt, and juice of 2 limes. Stir well and adjust salt or lime juice as needed.
- Make the queso sauce: Place chunks of White American cheese in a small saucepan. Add 6 tablespoons of milk and 1 tablespoon of butter. Heat on low heat, stirring frequently, until cheese is fully melted and smooth.
- Add flavorings to queso: Stir in the entire can of chopped green chilies (including liquid). Mix in cumin, garlic powder, onion powder, and crushed red pepper flakes. Continue stirring occasionally on low heat to maintain smooth consistency until ready to serve.
- Assemble the nachos: Arrange tortilla chips evenly on 4 large shallow plates or bowls. Spoon about 1 cup of hot beef chili over the chips. Drizzle with the warm white queso sauce.
- Add toppings: Layer a generous scoop of corn salsa on top, followed by a large scoop of guacamole. Add a dollop of sour cream and sprinkle with shredded cheddar cheese.
- Garnish and serve: Finish with extra lime slices for garnish. Serve immediately while the queso is still warm and enjoy your Ultimate Chili Nachos!
Notes
- For best chili flavor, use beef chuck instead of ground beef.
- Adjust jalapeno quantity depending on desired heat level in the corn salsa.
- Keep queso on low heat to prevent separation or burning.
- Use fresh limes for best citrus flavor in guacamole and salsa.
- Tortilla chips should be sturdy enough to hold toppings without getting soggy instantly.
