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Chili Dog Nachos on Taste and Tell

Chili Dog Nachos

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


The ultimate baseball meal – tortilla chips are topped with a meaty, hot dog filled chili, then a creamy cheese sauce.



  • 1 1/2 pounds ground beef
  • 3/4 cup minced onion
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 1 can (6 oz) tomato paste
  • 1 tablespoon yellow mustard
  • 2 teaspoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups water
  • salt and pepper, to taste
  • 1 (12 oz) package hot dogs, cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/4 teaspoon smoked paprika
  • 8 oz Wisconsin Colby-Jack Cheese
  • Tortilla chips and minced onions, for serving


  1. In a large sauté pan over medium heat, cook the ground beef, breaking up as it browns. Use a potato masher to make sure the beef is broken up finely. When the beef is almost browned, add the onion and cook until softened. Add the garlic and cook for one minute. Stir in the chili powder and cook an additional 30-60 seconds. Add in the tomato paste, mustard, brown sugar and Worcestershire sauce. Stir until combined. Stir in the water. Bring to a boil, then reduce the heat and simmer for 30-45 minutes. Season to taste with salt and pepper. Stir in the hot dogs and continue to cook until the hot dogs are heated through.
  2. Meanwhile, make the cheese sauce. In a saucepan, melt the butter. Whisk in the flour and cook for one minute. Slowly whisk in the milk and paprika and cook, whisking often, until thickened. Add the cheese and stir until the cheese has melted and the sauce is smooth.
  3. To prepare, place a layer of tortilla chips on a large plate or platter. Top with some of the chili dog mixture, followed by the cheese sauce. Serve topped with minced onions.
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