My goodness! I feel like it has been ages since I posted a recipe. My baking/cooking usually gets put on the back burner during the holidays. We make so many cookies during Cookie Day that I am usually set in the sweets department for the whole month of December.
So today I am sharing a recipe with you that is sure to warm you up if we ever feel those cold, snowy, windy days. The weather in Indiana has been gorgeous. It has been in the 40s and 50s nearly every day for the past week.
The recipe indicates that you should serve this on top of Fritos, but we chose to put it in a bowl, as it looked more like a soup to us, and top it off with Fritos.
Brad is not a soup fan. He only likes chili and cheesy potato soup, but I think he added this one to the list!
Chili Nacho Supper
2 lbs. ground beef
3 cans (15 oz each) tomato sauce
2 cans (16 oz each) pinto beans, rinsed and drained
1 can (10 oz) diced tomatoes
2 envelopes chili seasoning mix
2 pounds Velveeta, cubed
1 cup heavy whipping cream (I just used whole milk)
Brown beef and drain.
Add tomato sauce, beans, tomatoes, and chili mix. Heat through.
Add cheese and cream. Cook until the cheese is melted.
Serve over chips. Top with sour cream.