Beef Nacho Casserole
Submitted by famechao
Layered beef nacho casserole with seasoned ground beef, chunky salsa, corn, crushed tortilla chips, and melted Colby-Jack cheese. Feeds 8 and takes just 30 minutes from skillet to table.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minNachos you eat with a fork? Sign us up.
This casserole takes everything you love about a loaded nacho plate and stacks it into a baking dish. Ground beef gets browned with chili powder, then mixed with chunky salsa, corn, and a scoop of mayo-style dressing for creamy richness. Layer that with crushed tortilla chips and shredded Colby-Jack, repeat, and bake until it’s bubbling and golden.
Ten minutes of prep, twenty minutes in the oven, and you’ve got a cheesy, crunchy, scoopable dinner that serves eight. It’s game day food that doubles as a weeknight lifesaver.
Top it with shredded lettuce and chopped tomato for a fresh contrast to all that melty, beefy goodness.
Kitchen Tips
- Don’t crush the tortilla chips too fine. You want chunky pieces that hold some crunch even after baking.
- Use a thick, chunky salsa so the casserole doesn’t get watery. Drain it slightly if yours is on the runny side.
- Let the casserole rest for 5 minutes after pulling it from the oven. It sets up slightly and is easier to scoop.
- Swap in pepper jack cheese if you like extra heat, or mix in a can of black beans for more substance.
Ingredients
Directions
Heat oven to 350?C. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder.
Layer ½ meat mixture, chips and cheese in 2-quart casserole.
Repeat layers.
- Bake 20 minutes or until thoroughly heated.
Top with shredded lettuce and chopped tomato, if desired.
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