Introduction
Ever wished you could carry a plate of nachos anywhere without making a mess? Say hello to Deluxe Walking Nachos! These genius snacks pack all the bold, spicy, and cheesy goodness of nachos into portable chip bags, perfect for game days, picnics, or a fun family dinner. With a hearty chili made of beef, beans, and zesty spices, plus your favorite toppings, this dish is a flavor explosion that’s easy to make and even easier to love. Ready to create a meal that’s as fun as it is delicious? Let’s fire up the slow cooker and get started!
Overview: Why Deluxe Walking Nachos Are Special
Deluxe Walking Nachos take classic nachos to the next level by serving them in individual chip bags for a mess-free, grab-and-go treat. The slow cooker makes a rich, flavorful chili with tender beef, creamy beans, and a smoky spice blend that’s perfect for scooping with crunchy nacho chips. This recipe is great for parties, tailgates, or any time you want a fun, customizable meal that everyone can enjoy.
- Time Requirement: About 20 minutes prep, 6-8 hours cooking on low in a 5-quart slow cooker, plus 5 minutes for assembly.
- Difficulty Level: Easy. Browning the beef is simple, and the slow cooker does the rest.
- Why It’s Special: These nachos are portable, packed with protein, and endlessly customizable. The chili’s bold flavors and the individual chip bags make it a hit for kids and adults alike.
Whether you’re feeding a crowd or craving a fun dinner, Deluxe Walking Nachos bring big Texas-style flavor with minimal effort.
Essential Ingredients
The heart of Deluxe Walking Nachos lies in its simple, bold ingredients. Here’s what you need and why each one matters:
- Lean Ground Beef (1 pound, 90% lean): Provides a hearty, protein-packed base for the chili with less fat for a lighter dish.
- Sweet Onion (1 large, chopped): Adds sweet, savory depth as it softens in the chili.
- Garlic Cloves (3, minced): Brings bold, aromatic flavor to the chili.
- Diced Tomatoes with Mild Green Chiles (2 cans, 14-1/2 ounces each, 1 drained): Creates a zesty, slightly spicy base with a Tex-Mex vibe.
- Pinto Beans (2 cans, 15 ounces each, rinsed and drained): Adds creamy texture and extra protein to make the chili filling.
- Black Beans (2 cans, 15 ounces each, rinsed and drained): Brings earthy flavor and a hearty texture to the mix.
- Chili Powder (2 to 3 tablespoons): Gives the chili its smoky, spicy kick. Adjust for your preferred heat level.
- Ground Cumin (2 teaspoons): Adds warm, earthy notes that are key to the chili’s flavor.
- Salt (1/2 teaspoon): Enhances all the flavors and ties the dish together.
- Nacho-Flavored Tortilla Chips (18 packages, 1 ounce each): The crunchy, cheesy base that makes these nachos portable and fun.
- Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Chopped Tomatoes, Pickled Jalapeño Slices: Add creamy, tangy, and spicy elements to customize each serving.
Substitutions and Variations
- Beef: Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
- Tomatoes: Use regular diced tomatoes or fire-roasted tomatoes for a smokier flavor. Skip the chiles for a milder version.
- Beans: Substitute pinto or black beans with kidney beans, navy beans, or omit for a bean-free chili.
- Chili Powder: Make your own blend with 1 tablespoon paprika, 1 teaspoon cumin, and 1/2 teaspoon cayenne if you don’t have chili powder.
- Chips: Use plain tortilla chips, corn chips, or even Doritos for a different flavor.
- Toppings: Try guacamole, diced avocado, green onions, or salsa for extra flair.
Pro Tip: Rinse and drain the beans well to reduce sodium and keep the chili’s texture balanced.
Step-by-Step Instructions
Making Deluxe Walking Nachos is a snap with a skillet and slow cooker. Here’s how to do it:
- Cook the Beef Mixture:
- In a large skillet over medium heat, cook 1 pound lean ground beef, 1 large chopped sweet onion, and 3 minced garlic cloves. Break up the beef into crumbles and cook until no longer pink, about 6-8 minutes. Drain excess fat.
- Tip: Use a wooden spoon to break the beef into small, even pieces for better texture.
- Transfer to Slow Cooker:
- Move the beef mixture to a 5-quart slow cooker.
- Tip: Scrape the skillet to get all the flavorful bits into the slow cooker.
- Add Tomatoes and Seasonings:
- Drain 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, discarding the liquid. Add the drained tomatoes to the slow cooker.
- Add the second can of tomatoes (undrained), 2 cans (15 ounces each) rinsed and drained pinto beans, 2 cans (15 ounces each) rinsed and drained black beans, 2-3 tablespoons chili powder, 2 teaspoons ground cumin, and 1/2 teaspoon salt.
- Tip: Start with 2 tablespoons chili powder and add more later if you want extra spice.
- Stir and Cook:
- Stir gently to combine all ingredients. Cover and cook on low for 6-8 hours, until the flavors meld and the chili thickens.
- Tip: Stir halfway through to ensure even cooking.
- Mash the Beans:
- Just before serving, mash some of the beans with a potato masher or the back of a spoon to thicken the chili to your desired consistency.
- Tip: Mash lightly for a chunkier texture or more for a creamier chili.
- Prep the Chip Bags:
- Cut open 18 (1-ounce) nacho-flavored tortilla chip bags along the top or side to create a “bowl.”
- Tip: Use scissors for a clean cut, and open bags just before serving to keep chips crisp.
- Assemble and Serve:
- Divide the chili among the chip bags (about 1/3 cup per bag). Top with optional toppings like shredded cheddar cheese (1-2 tablespoons per bag), a dollop of sour cream, chopped tomatoes, or pickled jalapeño slices.
- Tip: Serve with small spoons or forks for easy eating on the go.
Cooking Technique Tips:
- Drain the Beef: Removing excess fat keeps the chili from being greasy.
- Adjust Thickness: Mash more beans for a thicker chili or add a splash of broth if it’s too thick.
- Keep Chips Fresh: Don’t add chili to the chip bags until ready to serve to maintain crunch.
Assembly: Building the Perfect Walking Nachos
Assembling Deluxe Walking Nachos is all about creating a portable, flavorful snack that’s fun to eat:
- Prep the Chip Bags:
- Cut open each nacho chip bag to create a wide opening. Gently shake to spread chips evenly inside.
- Add the Chili:
- Spoon about 1/3 cup of hot chili into each chip bag, ensuring it covers the chips evenly.
- Add Toppings:
- Sprinkle 1-2 tablespoons shredded cheddar cheese per bag for melty goodness.
- Add a small dollop of sour cream, a few chopped tomatoes, or 2-3 pickled jalapeño slices for extra flavor.
- Presentation Tips:
- Serve chip bags on a tray for parties, letting guests grab their own.
- Offer a toppings bar with bowls of cheese, sour cream, jalapeños, and other extras for customization.
- Use colorful napkins or small forks to make eating easier and fun.
- Plating Ideas:
- Pair with a side of coleslaw or fruit salad to balance the richness.
- Serve with cold drinks like lemonade or soda for a classic party vibe.
- For a fun twist, use larger chip bags and double the chili for a heartier portion.
Pro Tip: Add chili to the chip bags right before serving to keep the chips from getting soggy.
Storage and Make-Ahead Tips
Deluxe Walking Nachos are best fresh, but the chili can be prepped or stored for later:
- Storage:
- Fridge: Store chili (without chips or toppings) in an airtight container in the fridge for up to 4 days. Keep chips and toppings separate.
- Freezer: Freeze chili in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat chili in a microwave-safe dish for 1-2 minutes, stirring halfway.
- Stovetop: Reheat chili in a saucepan over low heat, adding a splash of water or broth if thick.
- Slow Cooker: Reheat on low for 1-2 hours, stirring occasionally.
- Make-Ahead:
- Cook the beef mixture and prep veggies the night before. Store in the slow cooker insert in the fridge, then add remaining ingredients and cook the next day.
- Make the chili up to 2 days ahead and reheat before serving with fresh chips and toppings.
- Tip: Freeze chili in single-serving portions for quick nacho nights.
Pro Tip: Store chips in their original bags or airtight containers to keep them crunchy.
Recipe Variations
Make Deluxe Walking Nachos your own with these fun twists:
- Spicy Nachos: Use tomatoes with hot green chiles and add an extra tablespoon of chili powder or a diced fresh jalapeño.
- Cheesy Nachos: Stir 1 cup shredded cheese into the chili during the last 10 minutes of cooking for extra creaminess.
- Vegetarian Nachos: Swap beef for plant-based crumbles or add an extra can of beans for a meat-free version.
- BBQ Nachos: Add 1/4 cup barbecue sauce to the chili for a smoky, sweet flavor.
- Breakfast Nachos: Top with a fried egg and crumbled bacon for a morning twist.
Healthier Twist:
- Use ground turkey or chicken for less fat.
- Choose low-sodium tomatoes, beans, and chili seasoning to reduce salt.
- Opt for baked tortilla chips or make your own by baking corn tortillas.
Conclusion
Deluxe Walking Nachos are the ultimate fun, flavorful meal that’s perfect for any occasion. With a hearty chili packed with beef, beans, and bold spices, served in crunchy chip bags, they’re as practical as they are delicious. The slow cooker makes prep a breeze, and the customizable toppings let everyone create their perfect nacho. Whether it’s a party, tailgate, or family dinner, these nachos will steal the show. So grab your slow cooker and chip bags, and get ready for a meal that’s pure fun! What’s your favorite nacho topping?
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Deluxe Walking Nachos
Description
Ever wished you could carry a plate of nachos anywhere without making a mess? Say hello to Deluxe Walking Nachos! These genius snacks pack all the bold, spicy, and cheesy goodness of nachos into portable chip bags, perfect for game days, picnics, or a fun family dinner. With a hearty chili made of beef, beans, and zesty spices, plus your favorite toppings, this dish is a flavor explosion that’s easy to make and even easier to love
Ingredients
The heart of Deluxe Walking Nachos lies in its simple, bold ingredients. Here’s what you need and why each one matters:
- Lean Ground Beef (1 pound, 90% lean): Provides a hearty, protein-packed base for the chili with less fat for a lighter dish.
- Sweet Onion (1 large, chopped): Adds sweet, savory depth as it softens in the chili.
- Garlic Cloves (3, minced): Brings bold, aromatic flavor to the chili.
- Diced Tomatoes with Mild Green Chiles (2 cans, 14-1/2 ounces each, 1 drained): Creates a zesty, slightly spicy base with a Tex-Mex vibe.
- Pinto Beans (2 cans, 15 ounces each, rinsed and drained): Adds creamy texture and extra protein to make the chili filling.
- Black Beans (2 cans, 15 ounces each, rinsed and drained): Brings earthy flavor and a hearty texture to the mix.
- Chili Powder (2 to 3 tablespoons): Gives the chili its smoky, spicy kick. Adjust for your preferred heat level.
- Ground Cumin (2 teaspoons): Adds warm, earthy notes that are key to the chili’s flavor.
- Salt (1/2 teaspoon): Enhances all the flavors and ties the dish together.
- Nacho-Flavored Tortilla Chips (18 packages, 1 ounce each): The crunchy, cheesy base that makes these nachos portable and fun.
- Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Chopped Tomatoes, Pickled Jalapeño Slices: Add creamy, tangy, and spicy elements to customize each serving.
Substitutions and Variations
- Beef: Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
- Tomatoes: Use regular diced tomatoes or fire-roasted tomatoes for a smokier flavor. Skip the chiles for a milder version.
- Beans: Substitute pinto or black beans with kidney beans, navy beans, or omit for a bean-free chili.
- Chili Powder: Make your own blend with 1 tablespoon paprika, 1 teaspoon cumin, and 1/2 teaspoon cayenne if you don’t have chili powder.
- Chips: Use plain tortilla chips, corn chips, or even Doritos for a different flavor.
- Toppings: Try guacamole, diced avocado, green onions, or salsa for extra flair.
Pro Tip: Rinse and drain the beans well to reduce sodium and keep the chili’s texture balanced.
Instructions
Making Deluxe Walking Nachos is a snap with a skillet and slow cooker. Here’s how to do it:
- Cook the Beef Mixture:
- In a large skillet over medium heat, cook 1 pound lean ground beef, 1 large chopped sweet onion, and 3 minced garlic cloves. Break up the beef into crumbles and cook until no longer pink, about 6-8 minutes. Drain excess fat.
- Tip: Use a wooden spoon to break the beef into small, even pieces for better texture.
- Transfer to Slow Cooker:
- Move the beef mixture to a 5-quart slow cooker.
- Tip: Scrape the skillet to get all the flavorful bits into the slow cooker.
- Add Tomatoes and Seasonings:
- Drain 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, discarding the liquid. Add the drained tomatoes to the slow cooker.
- Add the second can of tomatoes (undrained), 2 cans (15 ounces each) rinsed and drained pinto beans, 2 cans (15 ounces each) rinsed and drained black beans, 2-3 tablespoons chili powder, 2 teaspoons ground cumin, and 1/2 teaspoon salt.
- Tip: Start with 2 tablespoons chili powder and add more later if you want extra spice.
- Stir and Cook:
- Stir gently to combine all ingredients. Cover and cook on low for 6-8 hours, until the flavors meld and the chili thickens.
- Tip: Stir halfway through to ensure even cooking.
- Mash the Beans:
- Just before serving, mash some of the beans with a potato masher or the back of a spoon to thicken the chili to your desired consistency.
- Tip: Mash lightly for a chunkier texture or more for a creamier chili.
- Prep the Chip Bags:
- Cut open 18 (1-ounce) nacho-flavored tortilla chip bags along the top or side to create a “bowl.”
- Tip: Use scissors for a clean cut, and open bags just before serving to keep chips crisp.
- Assemble and Serve:
- Divide the chili among the chip bags (about 1/3 cup per bag). Top with optional toppings like shredded cheddar cheese (1-2 tablespoons per bag), a dollop of sour cream, chopped tomatoes, or pickled jalapeño slices.
- Tip: Serve with small spoons or forks for easy eating on the go.
Cooking Technique Tips:
- Drain the Beef: Removing excess fat keeps the chili from being greasy.
- Adjust Thickness: Mash more beans for a thicker chili or add a splash of broth if it’s too thick.
- Keep Chips Fresh: Don’t add chili to the chip bags until ready to serve to maintain crunch.
FAQs
Q: Can I use ground turkey instead of beef?
A: Yes! Substitute 1 pound ground turkey or chicken and cook the same way. It may cook slightly faster, so check chili at 5 hours.
Q: Are Deluxe Walking Nachos healthy?
A: They’re protein-packed from beef and beans, with veggies adding nutrients. Use lean meat, low-sodium ingredients, and baked chips for a healthier version.
Q: Can I make the chili on the stovetop?
A: Yes! After browning the beef, simmer all ingredients in a large pot on low for 2-3 hours, stirring occasionally, until tender.
Q: How do I make it less spicy?
A: Use 1 tablespoon chili powder and regular diced tomatoes instead of those with green chiles. Skip jalapeño toppings.
Q: Can I freeze the chili?
A: Definitely! Freeze chili (without chips or toppings) for up to 3 months. Thaw in the fridge and reheat before serving.
Q: Why is my chili too thin?
A: Cook uncovered for the last 30 minutes or add 1 teaspoon cornstarch mixed with water during the last hour to thicken.
Q: Can I double the recipe?
A: Yes, use a 6-quart or larger slow cooker. Cooking time stays the same, but ensure ingredients fit comfortably.
Q: Is this recipe gluten-free?
A: Check chili seasoning and chips for gluten. Use gluten-free tortilla chips and ensure toppings like sour cream are gluten-free.