Nachos with Chili Con Carne and Arla Cream Cheese Dip by @cuisinovia

Name: Nachos with Chili Con Carne and Arla Cream Cheese Dip
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 30 ml Olive Oil for the chili con carne; 200 g Onion large, finely chopped; 6 g Garlic Cloves finely chopped; 1.5 g Chili Flakes ½–1 tsp; 500 g Ground Beef; 4 g Ground Cumin; 4 g Paprika; 1 g Smoked Hot Paprika; 1.3 g Cinnamon; 1.5 g + 0.25 tsp Black Pepper for the chili con carne, for the nacho chips, for the dip; 15 ml Tomato Paste; 80 ml Dry Red Wine; 250 ml Beef Stock or chicken stock; 400 g Canned Chopped Tomatoes; 400 g Canned Red Kidney Beans drained; 3 g + 0.25 tsp Salt as needed, for the chili con carne, for the dip; 360 g Tortilla Wraps large, for nacho chips; Oil a little, for brushing the tortillas; 1.5 g Garlic Granules for the nacho chips; 180 g Mozzarella And Cheddar Cheese Arla brand, 1 pack, for serving, shredded; 30 g Spring Onions finely chopped, for serving; 260 g Sour Cream for serving, for the dip; 200 g Cream Cheese Arla brand, for the dip; 80 g Mayonnaise for the dip; 30 g Green Onions for the dip; 4 g Fresh Dill for the dip; 4 g Fresh Parsley for the dip; 1.5 g Garlic Powder for the dip; 0.5 g Hot Paprika or chili powder, for the dip

≈ 1h10

6 servings

🫒

30 ml

Olive oil

🧅

200 g

Onion

🧄

6 g

Garlic cloves

🌶️

1.5 g

Chili flakes

🥩

500 g

Ground beef

🫙

4 g

Ground cumin

🌶️

4 g

Paprika

🌶️

1 g

Smoked hot paprika

🪵

1.3 g

Cinnamon

⚫

1.5 g + 0.25 tsp

Black pepper

🍅

15 ml

Tomato paste

🍷

80 ml

Dry red wine

🍲

250 ml

Beef stock

🍅

400 g

Canned chopped tomatoes

🫘

400 g

Canned red kidney beans

🧂

3 g + 0.25 tsp

Salt

🥙

360 g

Tortilla wraps

🫗

Oil

🧄

1.5 g

Garlic granules

🧀

180 g

Mozzarella and cheddar cheese

🧅

30 g

Spring onions

🥛

260 g

Sour cream

🧀

200 g

Cream cheese

🥚

80 g

Mayonnaise

🧅

30 g

Green onions

🌿

4 g

Fresh dill

🌿

4 g

Fresh parsley

🧄

1.5 g

Garlic powder

🫙

0.5 g

Hot paprika

Chop
- onion
- garlic cloves
Finely chop the onion and garlic cloves for the chili.
Heat
- olive oil
Heat 2 tbsp olive oil in a large pot over medium heat.
Cook
- onion
- olive oil
Cook the chopped onion in the hot oil until softened, about 5 minutes.
Add
- garlic cloves
- chili flakes
Add the chopped garlic and chili flakes, then stir for 1 minute.
Add
- ground beef
Add 500 g ground beef and break it up with the wooden spoon.
Cook
- ground beef
- Beef stock
Cook the beef until browned and no pink remains, about 6 minutes.
Stir
- ground cumin
Stir in the ground cumin, paprika, smoked hot paprika, cinnamon, and 1/2 tsp black pepper.
Add
- tomato paste
Add 1 tbsp tomato paste and cook for 1 minute while stirring.
Pour
- dry red wine
Pour in 80 ml dry red wine and scrape the bottom of the pot.
Add
- beef stock
- canned chopped tomatoes
Add 250 ml beef stock and 400 g canned chopped tomatoes.
Boil
Bring the chili to a boil, then reduce the heat to a gentle simmer.
Simmer
Simmer uncovered for 25 minutes, stirring occasionally, until thickened.
Drain
- canned red kidney beans
Drain the canned red kidney beans and stir them into the chili.
Simmer
- salt
Simmer the chili for 10 more minutes and season with salt to taste.
Preheat
Preheat the oven to 180°C / 350°F.
Cut
- large tortilla wraps
Cut the 6 tortilla wraps into bite-sized triangles.
Arrange
- large tortilla wraps
Arrange the tortilla triangles in a single layer on two baking trays.
Brush
- olive oil
- Tortilla wraps
Brush the tortilla triangles lightly with olive oil.
Season
- black pepper
- garlic granules
- Tortilla wraps
Season the tortilla triangles with black pepper and garlic granules.
Bake
- large tortilla wraps
Bake the tortilla triangles for 8 minutes until golden and crisp.
Add
- Arla cream cheese
- sour cream
- mayonnaise
Add 200 g Arla cream cheese, 100 g sour cream, and 80 g mayonnaise to the blender.
Add
- green onions
- fresh dill
Add 2 green onions, 1 tbsp dill, and 1 tbsp parsley to the blender.
Add
- black pepper
Add 1/4 tsp black pepper and 1/2 tsp garlic powder to the blender.
Add
- hot paprika
Add 1/4 tsp hot paprika and 1/4 tsp salt to the blender.
Blend
Blend the dip until smooth and creamy, about 1 minute.
Spread
- large tortilla wraps
Spread the baked tortilla chips over a serving platter.
Spoon
- ground beef
- canned red kidney beans
- canned chopped tomatoes
Spoon the hot chili con carne over the tortilla chips.
Sprinkle
- Arla shredded mozzarella and cheddar cheese
Sprinkle 175 g Arla shredded mozzarella and cheddar cheese over the chili.
Bake
- Arla shredded mozzarella and cheddar cheese
Bake the loaded nachos for 5 minutes until the cheese melts.
Top
- spring onions
- sour cream
- Arla cream cheese
Top the nachos with finely chopped spring onions and serve with sour cream and herb dip.

Nachos with Chili Con Carne and Arla Cream Cheese Dip by @cuisinovia

≈ 1h10

6 servings

🫒

30 ml

Olive oil

🧅

200 g

Onion

🧄

6 g

Garlic cloves

🌶️

1.5 g

Chili flakes

🥩

500 g

Ground beef

🫙

4 g

Ground cumin

🌶️

4 g

Paprika

🌶️

1 g

Smoked hot paprika

🪵

1.3 g

Cinnamon

⚫

1.5 g + 0.25 tsp

Black pepper

🍅

15 ml

Tomato paste

🍷

80 ml

Dry red wine

🍲

250 ml

Beef stock

🍅

400 g

Canned chopped tomatoes

🫘

400 g

Canned red kidney beans

🧂

3 g + 0.25 tsp

Salt

🥙

360 g

Tortilla wraps

🫗

Oil

🧄

1.5 g

Garlic granules

🧀

180 g

Mozzarella and cheddar cheese

🧅

30 g

Spring onions

🥛

260 g

Sour cream

🧀

200 g

Cream cheese

🥚

80 g

Mayonnaise

🧅

30 g

Green onions

🌿

4 g

Fresh dill

🌿

4 g

Fresh parsley

🧄

1.5 g

Garlic powder

🫙

0.5 g

Hot paprika

Preparation Steps

Step 1/30
Finely chop the onion and garlic cloves for the chili.
🧅onion
🧄garlic cloves
🔪chef's knife
🪵cutting board
Step 2/30
Heat 2 tbsp olive oil in a large pot over medium heat.
🫒olive oil
🥄wooden spoon
🥄measuring spoons
Step 3/30
Cook the chopped onion in the hot oil until softened, about 5 minutes.
🧅onion
🫒olive oil
🥄wooden spoon
Step 4/30
Add the chopped garlic and chili flakes, then stir for 1 minute.
🧄garlic cloves
🌶️chili flakes
🥄wooden spoon
Step 5/30
Add 500 g ground beef and break it up with the wooden spoon.
🥩ground beef
🥄wooden spoon
Step 6/30
Cook the beef until browned and no pink remains, about 6 minutes.
🥩ground beef
🥄wooden spoon
Step 7/30
Stir in the ground cumin, paprika, smoked hot paprika, cinnamon, and 1/2 tsp black pepper.
🫙ground cumin
🌶️paprika
🌶️smoked hot paprika
🪵ground cinnamon
⚫black pepper
🥄wooden spoon
🥄measuring spoons
Step 8/30
Add 1 tbsp tomato paste and cook for 1 minute while stirring.
🍅tomato paste
🥄wooden spoon
🥄measuring spoons
Step 9/30
Pour in 80 ml dry red wine and scrape the bottom of the pot.
🍷dry red wine
🥄wooden spoon
🥛measuring jug
Step 10/30
Add 250 ml beef stock and 400 g canned chopped tomatoes.
🍲beef stock
🍅canned chopped tomatoes
🥄wooden spoon
🥛measuring jug
🥫can opener
Step 11/30
Bring the chili to a boil, then reduce the heat to a gentle simmer.
🥄wooden spoon
Step 12/30
Simmer uncovered for 25 minutes, stirring occasionally, until thickened.
🥄wooden spoon
Step 13/30
Drain the canned red kidney beans and stir them into the chili.
🫘canned red kidney beans
🥫can opener
🥣mixing bowl
🥄wooden spoon
Step 14/30
Simmer the chili for 10 more minutes and season with salt to taste.
🧂salt
🥄wooden spoon
🥄measuring spoons
Step 15/30
Preheat the oven to 180°C / 350°F.
Step 16/30
Cut the 6 tortilla wraps into bite-sized triangles.
🥙large tortilla wraps
🔪chef's knife
🪵cutting board
Step 17/30
Arrange the tortilla triangles in a single layer on two baking trays.
🥙large tortilla wraps
🍳baking tray
Step 18/30
Brush the tortilla triangles lightly with olive oil.
🫒olive oil
🖌️pastry brush
🥄measuring spoons
Step 19/30
Season the tortilla triangles with black pepper and garlic granules.
⚫black pepper
🧄garlic granules
🥄measuring spoons
Step 20/30
Bake the tortilla triangles for 8 minutes until golden and crisp.
🥙large tortilla wraps
🍳baking tray
Step 21/30
Add 200 g Arla cream cheese, 100 g sour cream, and 80 g mayonnaise to the blender.
🧀Arla cream cheese
🥛sour cream
🥚mayonnaise
🥄measuring spoons
Step 22/30
Add 2 green onions, 1 tbsp dill, and 1 tbsp parsley to the blender.
🧅green onions
🌿fresh dill
🌿fresh parsley
🔪chef's knife
🪵cutting board
🥄measuring spoons
Step 23/30
Add 1/4 tsp black pepper and 1/2 tsp garlic powder to the blender.
⚫black pepper
🧄garlic powder
🥄measuring spoons
Step 24/30
Add 1/4 tsp hot paprika and 1/4 tsp salt to the blender.
🫙hot paprika
🧂salt
🥄measuring spoons
Step 25/30
Blend the dip until smooth and creamy, about 1 minute.
Step 26/30
Spread the baked tortilla chips over a serving platter.
🥙large tortilla wraps
🍽️serving platter
Step 27/30
Spoon the hot chili con carne over the tortilla chips.
🥩ground beef
🫘canned red kidney beans
🍅canned chopped tomatoes
🍽️serving platter
🥄wooden spoon
Step 28/30
Sprinkle 175 g Arla shredded mozzarella and cheddar cheese over the chili.
🧀Arla shredded mozzarella and cheddar cheese
🍽️serving platter
Step 29/30
Bake the loaded nachos for 5 minutes until the cheese melts.
🧀Arla shredded mozzarella and cheddar cheese
🍳baking tray
Step 30/30
Top the nachos with finely chopped spring onions and serve with sour cream and herb dip.
🧅spring onions
🥛sour cream
🧀Arla cream cheese
🌿fresh dill
🌿fresh parsley
🔪chef's knife
🪵cutting board
🍽️serving platter

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Meat, Condiments, Alcohol, Broths and Stocks, Canned Goods, Legumes, Seasonings, Dairy, Herbs

Ingredients

Olive oil, Onion, Garlic cloves, Chili flakes, Ground beef, Ground cumin, Paprika, Smoked hot paprika, Cinnamon, Black pepper, Tomato paste, Dry red wine, Beef stock, Canned chopped tomatoes, Canned red kidney beans, Salt, Tortilla wraps, Oil, Garlic granules, Mozzarella and cheddar cheese, Spring onions, Sour cream, Cream cheese, Mayonnaise, Green onions, Fresh dill, Fresh parsley, Garlic powder, Hot paprika

Notes

Olive oil (for the chili con carne), Onion (large, finely chopped), Garlic cloves (finely chopped), Chili flakes (½–1 tsp), Black pepper (for the chili con carne, for the nacho chips, for the dip), Beef stock (or chicken stock), Canned red kidney beans (drained), Salt (as needed, for the chili con carne, for the dip), Tortilla wraps (large, for nacho chips), Oil (a little, for brushing the tortillas), Garlic granules (for the nacho chips), Mozzarella and cheddar cheese (Arla brand, 1 pack, for serving, shredded), Spring onions (finely chopped, for serving), Sour cream (for serving, for the dip), Cream cheese (Arla brand, for the dip), Mayonnaise (for the dip), Green onions (for the dip), Fresh dill (for the dip), Fresh parsley (for the dip), Garlic powder (for the dip), Hot paprika (or chili powder, for the dip)

Allergens

Sulfites, Milk, Egg

Dietetics

Dietary regimen

High Protein

Calories

850 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 66g, Fat: 47g, Fiber: 11g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 5.2mg, Potassium: 850mg, Sodium: 1050mg

Vitamins

Vitamin A: 240mcg, Vitamin C: 16mg, Vitamin B12: 2.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

30 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring jug, wooden spoon, can opener, baking tray, pastry brush, mixing bowl, serving platter

Appliances

Stove, Oven

Type

Type Of Dish

Dip, Main Course, Snack, Appetizer

Occasions

Eurovision Viewing Party, Game Night, Movie Night, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mexican, Tex-Mex, Cypriot

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Cheesy, Chunky, Tender

Flavors

Savory, Spicy, Smoky, Tangy, Herby, Rich, Tomatoey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers left out longer than 2 hours), fridge : 3 days (Store chili and dip separately in airtight containers,Refrigerate within 2 hours,Store tortilla chips at room temperature in an airtight container for best crispness), freezer : 3 months (Freeze the chili con carne only in an airtight freezer-safe container,Do not freeze the assembled nachos or cream cheese dip)