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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/
This appetizer is always a crowd-pleaser. And now those with gluten allergies can join in on the fun—just make sure you get the right chips. The tortilla chips need to be made from corn, either blue or yellow, instead of wheat. There are also chips made from sweet potatoes, rice, and even beans if you want some variety. And your imagination is the limit when it comes to toppings. Try diced avocado, guacamole, sour cream, jalapeño slices, or sliced black or green olives.Inspired by: https://recipes.instantpot.com/recipe/chili-nachos/
recipe updated Mar 30, 2020