Chili nacho supper is It can be served over corn chips and eaten with a fork, or kept warm in a slow cooker and served as a hearty dip at parties. It makes a nice big batch so you can easily satisfy a crowd. From Laurie Withers of Wildomar California.

Ingredients 

2-1/2 pounds ground beef

3 cans (15 ounces each) tomato sauce

2 cans (16 ounces each) pinto beans, rinsed

and drained

1 can (10 ounces) diced tomatoes and green

chilies, undrained

2 envelopes chili mix

2 pounds process cheese (Velveeta),

cubed

1 cup heavy whipping cream

2 packages (16 ounces each) corn chips

Sour cream

Method 

In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through.

Add cheese and cream; cook until the cheese is melted.

Serve over chips. Top with sour cream. Yield: 14- 16 servings.