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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."

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15 Min
30 Min


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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

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


  • 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

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

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

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