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Slow Cooker Beefy Nacho Mama’s Chili

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5 from 1 review

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours on low
  • Total Time: 0 hours
  • Yield: 8 servings 1x


A super easy chili recipe that is a cross between chili and nachos. Toss all the ingredients into the slow cooker and let them simmer all day for maximum flavor! I serve this with lots of crunched up tortilla chips. This recipe is perfect for game day and tailgaiting. 


  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 Tbsp taco seasoning
  • 1 (14.5 oz) can Hunt’s diced tomatoes, with juices
  • 1 (16 oz) can Bush’s mild kidney chili beans, with juices
  • 1 (16 oz) can Bush’s mild pinto chili beans, with juices
  • 1 (4 oz) can Hunt’s tomato paste
  • 1 cup nacho cheese sauce (or salsa con queso)
  • Tortilla chips


  1. Heat a pan over medium high heat. Add in the ground beef and break it up with a wooden spoon. Add in the onion and the taco seasoning. Cook for about 5 minutes until the beef is browned and the onions are softened. Transfer the mixture into the slow cooker.
  2. Add the diced tomatoes, beans and tomato paste into the slow cooker. Stir.
  3. Cover and cook on low 6-8 hours.
  4. Stir in the nacho cheese sauce.
  5. Serve with crunched up tortilla chips.


To make gluten free: Double check the taco seasoning for wheat. McCormick’s makes packets that say gluten free right on the front. Generally nacho cheese is not safe, though there are a few brands that are. The frito Lay one is safe, as is one of their Quesos (check the labels)

  • Category: Chili
  • Method: Slow Cooker