Beef Nacho Casserole
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | tablespoon |
chili powder
|
|
| 12 | ounces |
salsa
chunky (1 jar) |
|
| 2 | cups |
tortilla chips
(crushed) |
*
|
| 1 | cup |
corn
|
*
|
| 2 | cups |
cheese
colby/monterey jack |
*
|
| ¾ | cup |
salad dressing, mayonnaise style
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 15 | ml |
chili powder
|
|
| 346.8 | ml/g |
salsa
chunky (1 jar) |
|
| 473 | ml |
tortilla chips
(crushed) |
*
|
| 237 | ml |
corn
|
*
|
| 473 | ml |
cheese
colby/monterey jack |
*
|
| 177 | ml |
salad dressing, mayonnaise style
|
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.
