Cheesy Nacho Casserole (Printable)
Layered Tex-Mex bake of seasoned beef, tortilla chips, melted cheddar and fresh toppings — comforting and shareable.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) black beans, rinsed and drained
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 cup frozen corn, optional
→ Spices & Seasonings
07 - 1 packet (1 ounce) taco seasoning
08 - Salt and black pepper, to taste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 1/2 cup sour cream, for topping, optional
→ Chips
12 - 5 cups tortilla chips, lightly crushed
→ Toppings
13 - 1/2 cup sliced black olives, optional
14 - 2 green onions, thinly sliced
15 - 1/4 cup fresh cilantro, chopped
16 - Fresh jalapeños, sliced, optional
# Directions:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium-high heat, cook ground beef and chopped onion, breaking up the meat, until beef is browned and onion is soft, about 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic and cook for 1 minute. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer for 3 to 4 minutes, allowing flavors to meld. Season with salt and black pepper.
04 - In a 9x13-inch baking dish, arrange half of the crushed tortilla chips in an even layer. Spoon half the meat mixture over the chips, then sprinkle with half the cheddar and Monterey Jack cheeses. Repeat layering with remaining chips, meat mixture, and cheeses.
05 - Bake uncovered for 20 minutes, or until cheese is bubbling and golden.
06 - Remove from oven and let rest 5 minutes. Top with sour cream, olives, green onions, cilantro, and jalapeños as desired. Serve immediately.
# Expert Advice:
01 -
- You get all the joy of nachos, but in a bubbling, hearty casserole you can scoop out and share easily.
- It’s flexible enough to satisfy picky eaters or fit what’s in the pantry, which has saved my dinner plans more than once!
02 -
- If you use thin tortilla chips, they’ll turn to mush by the end; stick to thick, sturdy chips for layers that hold up.
- I once forgot to drain the beef, and the whole casserole came out greasy—drain well for best results.
03 -
- Layer half the chips at a time so they stay crisp where you need them.
- Mixing cheeses keeps the flavor from feeling flat—it’s a small step with big payoff.