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RECIPE: Momma Ethel’s house nachos

By Ehren Wynder


The Wynder household is no stranger to good old fashioned home cooked meals that’ll make you slap your momma and holler “amen!” But don’t slap momma Ethel ’cause she’ll punch you in the throat, and then your belly wouldn’t be able to experience these slammin’ nachos. This easy, no-mess, tex-mex-style dish can spice up any kind of get together.


  • Tostitos scoops
  • Hormel chili w/ beans
  • Mexican style shredded cheese
  • Sliced jalapeños (fresh or canned)
  • Sour cream
  • Dice tomatoes
  • Shredded lettuce


Preheat oven to 325 degrees Farenheit. Line oven-safe tray with foil (for easy cleanup), and lay bed of nachos. Place chili on top of nachos, spread evenly, and sprinkle layer of cheese. Add desired amount of jalapeños. Bake for 10 minutes or until cheese is melted.

Remove from oven and garnish with tomato, lettuce and sour cream. Serves two (if you’re willing to share).

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