Nacho Pie

Nacho Pie

14 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  PENNE

“A spicy, cheesy mixture of chili and cheese soup with the crunch of tortilla chips. This is a quick meal to fix that everyone loves!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy.
  2. Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.

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Reviews (14)

Rate This Recipe


This is very good! It's a warm-the-tummy meal. I can just see eating it in a mountain cabin on a ski trip.( It reminds me of Frito Pie!) My husband LOVED it. In fact, he has requested that it be a "tradition" on Monday nights when he watches his football games. I used the Hormel Chili with no beans. I think next time I will garnish it with some other Nacho things like tomatoes, sour cream, guacomole, and hubby says especially sliced jalapenos for him. Thanks for sharing. I love these kind of filling, easy-on-the-budget homecooked meals



Sorry to say we were a little disappointed with this recipe. It was a little too soupy and rather bland. I might try it again with more seasoning.



Very good. I also added chopped tomato, and a dollup of sour cream. I made my own nacho cheese soup though. Too expensive and too salty to buy the canned.

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Amount Per Serving (5 total)

  • Calories
  • 606 cal
  • 30%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 71.8 g
  • 23%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 1578 mg
  • 63%

Based on a 2,000 calorie diet



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Nacho Dip II


next recipe:

Nacho Casserole