Waffle Fry Nachos with Chili

(from castro15’s recipe box)

Categories: Fries


  • 20 oz. bag sweet potato waffle fries
  • 1 tbsp. ancho chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp. olive oil
  • 8 oz. ground beef
  • 8 oz. ground pork
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 1/2 cup lager
  • 15 oz. can fire-roasted diced tomatoes
  • 1 1/2 cups shredded cheddar
  • 1 1/2 cups shredded pepper Jack
  • Sour cream, chopped red bell pepper, sliced scallions, and sliced black olives, for topping


  1. eheat the oven to 425. Spread the waffle fries on a parchment-lined baking sheet. Combine the chile powder, cumin, paprika, and cayenne in a small bowl. Sprinkle 1 tsp of the spice mixture on the waffle fries; reserve the rest. Bake the fries, tossing halfway through, until the edges are browned, about 25 minutes.

  2. Meanwhile, make the chili: Heat a large skillet over medium-high heat; add the olive oil. Add the beef and pork and cook, breaking up the meat with a wooden spoon, until lightly browned, about 4 minutes. Reduce the heat to medium, add the onion and garlic and cook until softened, 3 minutes. Sprinkle with the remaining spice mixture and season with salt; stir to coat. Add the beer and cook until almost dry, 1 minute. Add the tomatoes and adjust the heat to maintain a simmer. Cook, stirring occasionally, until thickened, 15 minutes.

  3. Push the fries into the center of the pan or transfer to a 9×13-inch baking dish. Layer with half of the cheeses, the chili and the remaining cheese. Bake until melted, 5 minutes. Top with sour cream, bell pepper, scallions and olives.

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