These chili nacho cups are a great appetizer for the holidays. Don’t worry, you can still use cheese with these nachos! Just go dairy free. My favorite is Daiya Pepperjack Non-Dairy Cheese because it melts like regular cheese and has a great kick of spice. You can also change it up and use fake-meat with real cheese.
Chili Nacho Cups
Servings
6 Servings
Ingredients
- 1 bag tortilla chip cups
- 1 pound ground meat
- 2 tablespoon cumin
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 2 tablespoon paprika
- 2 tablespoon cayenne pepper
- 28 ounce can crushed tomatoes
- 1/2 cup non-dairy cheese shredded
- 2-3 jalapeno peppers sliced
Instructions
- To make chili, heat a large pot over medium-high heat and add the ground meat. Begin browning the meat and add paprika, onion powder, garlic powder, cumin and cayenne pepper. Stir to combine.
- When the meat is cooked through, add the crushed tomatoes and stir. Lower the stove to medium-low heat and simmer the chili for 3o minutes.
- While the meat is cooking, preheat the oven to 350 degrees F.
- Add the chili to the tortilla chip cups and top with dairy free cheese. Place in the oven for 8-10 minutes to melt the cheese.
- Top with a slice of jalapeno.
They are store-bought chips, actually 🙂
how do you make the corn chips that shape ?
I totally get that! You do what is best for you and your family. I think these nacho cups are also amazing without the fake cheese.
I would make vegetarian chili and fill the chips with that!
I am strictly kosher. I am raising my child to be the same. I do not believe in mixing meat and cheese – even when one of those ingredients is the fake, pareve kind. I do not want to introduce my child to that “taste sensation”. We have Mexican and Spanish meals frequently; however I make them one or the other, meat or dairy without the fake substitutes.
kidney beans are an excellent alternative to meat