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TSR Version of Chi-Chi's Beef Nachos Grande by Tod

Annacia *


Recipe created by Todd Wilbur at
Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's.

A review: By doug68
on January 28, 2011 on

"I worked at Chi-Chi's from 1985-1991 and I always loved these nachos. Just a couple corrections to make them more Chi-Chi's we put the jalapenos on the nachos after cooking them, not before. Also - we would build and cook the nachos on the whole 6" round fried corn tortillas and cut them with a pizza cutter after cooking them."

☆☆☆☆☆ 0 votes
15 Min
30 Min


1/2 lb
ground beef
1 tsp
chili powder (spanish blend)
1 tsp
chili powder (spanish blend)
1/2 tsp
1/2 tsp
dried onion flakes
1/8 tsp
2 Tbsp
8 oz
restaurant style corn tortilla chips
1/2 c
refried beans
1/2 c
shredded cheddar cheese
1/2 c
shredded monterey jack cheese
1/4 c
diced onion
large red jalapeno chile (or green)


sour cream


1Preheat the oven to 375°F.
2Brown the ground beef in a skillet over medium heat.

Use a spatula or fork to crumble the beef into small pieces as it cooks.

When you no longer see pink in the meat, drain off the fat.
3To the meat, add the chili powder, salt, dried onion, paprika, and water. Simmer over medium/low heat for 10 minutes.
4If you are going to prepare your own tortilla chips, do that following the instructions in "Tidbits"* while the meat is simmering.
5Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.

Mix the two cheeses together in a small bowl.
6Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate.

Spread about a bit of refried beans on each chip.
7Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip, press down on the beef to make a flat surface for the cheese.
8Carefully pile a small handful of cheese on each chip.

Sprinkle a pinch of the diced onion over the cheese.

Place a slice of jalapeno on top of the onion.
9Bake the chips for 8 to 10 minutes or until the cheese has melted.
10Serve with your choice of sour cream, guacamole, and salsa on the side.
11*Tidbits: If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice-like a small pizza-into 4 equal triangular pieces (making a total of 8 slices).

Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry 30 to 45 seconds per side.

They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste

About TSR Version of Chi-Chi's Beef Nachos Grande by Tod

Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free