Crazy Nacho Casserole Recipes

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BEEF NACHO CASSEROLE



Beef Nacho Casserole image

A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.

Provided by LUNCH*LADY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 ½ cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
¾ cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
  • Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 23.9 g, Cholesterol 97.8 mg, Fat 33.6 g, Fiber 2.5 g, Protein 26.1 g, SaturatedFat 13.7 g, Sodium 1127.9 mg, Sugar 7.7 g

CRAZY NACHOS



Crazy Nachos image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 29

1 teaspoon vegetable oil
1 pound ground beef
1/2 yellow onion, diced
2 cloves garlic, minced
1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder
1 teaspoon masa harina or cornmeal
Salt and black pepper
Salt and black pepper
1 tablespoon fresh lime juice
1 avocado, peeled and pitted
1 jalapeno, stemmed, seeded, and finely diced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
Pinch of ground cumin
1 teaspoon fresh lime juice
Salt
Vegetable oil, for frying
4 corn tortillas, quartered
Salt
1/3 cup refried beans
2 cups (8 ounces) shredded cheddar cheese
1 cup sour cream
2 whole pickled jalapenos, cut into 16 slices
Homemade or store-bought salsa, for serving

Steps:

  • To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
  • To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste.
  • Preheat the oven to 375 degrees F.
  • To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
  • Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
  • Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side.

NACHO CHEESE CASSEROLE



Nacho Cheese Casserole image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 16 total servings (8 servings per pan)

Number Of Ingredients 21

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
One 28-ounce can enchilada sauce
One 10-ounce can enchilada sauce
3 cups chicken broth
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 pounds ground beef
2 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Nonstick cooking spray, for the baking dishes
One 15-ounce bag nacho cheese-flavored chips, such as Doritos
2 cups shredded pepper jack cheese
2 cups shredded Cheddar cheese
1 1/2 cups shredded romaine
3 Roma tomatoes, diced
1/2 cup sour cream
1/4 cup sliced black olives
3 green onions, sliced

Steps:

  • For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
  • For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
  • For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
  • Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
  • Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
  • Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
  • For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
  • Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
  • To bake from frozen, preheat the oven to 350 degrees F.
  • Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

EMERIL'S CRAZY NACHOS



Emeril's Crazy Nachos image

Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

Crispy Tortilla Chips
4 cups Slow-Cooker Pulled Pork
2 1/2 cups shredded Monterey jack or pepper jack cheese
2/3 cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno
Emeril's Queso, warmed
1/4 cup finely chopped scallions, green parts only, for garnish
2 tablespoons finely chopped fresh cilantro, for garnish
Chipotle Salsa, for serving

Steps:

  • Preheat oven to 400 degrees.
  • Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.
  • Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.

CRAZY NACHOS



Crazy Nachos image

Provided by Lisa Fain

Categories     Beef     Cheese     Appetizer     Super Bowl     Cheddar     Poker/Game Night     Jalapeño     Tortillas     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 29

CHIPOTLE TACO MEAT
1 teaspoon vegetable oil
1 pound ground beef
1/2 yellow onion, diced
2 cloves garlic, minced
1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder
1 teaspoon masa harina or cornmeal
Salt and black pepper
1 tablespoon fresh lime juice
GUACAMOLE
1 avocado, peeled and pitted
1 jalapeño, stemmed, seeded, and finely diced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
Pinch of ground cumin
1 teaspoon fresh lime juice
CRAZY NACHOS
Vegetable oil, for frying
4 corn tortillas, quartered
1/3 cup refried beans
2 cups (8 ounces) shredded cheddar cheese
1 cup sour cream
2 whole pickled jalapeños, cut into 16 slices
Salsa, for serving

Steps:

  • To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
  • To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, cilantro, cumin, and lime juice. Adjust seasonings and add salt to taste.
  • To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
  • Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
  • Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.

NACHO CHIP CASSEROLE



Nacho Chip Casserole image

A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice.

Provided by Kathy

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
salt to taste
ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) bag nacho-flavor tortilla chips
6 ounces processed cheese food, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
  • Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
  • Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 30.7 g, Cholesterol 69.5 mg, Fat 28.8 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 9.9 g, Sodium 1145.5 mg, Sugar 4.3 g

FRIDAY NIGHT NACHO BAKE



Friday Night Nacho Bake image

Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 12

1 lb ground beef sirloin
1 package (8 oz) refrigerated prechopped onion
1 package (8 oz) refrigerated prechopped tricolor bell pepper mix
1 jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups shredded pepper Jack cheese (12 oz)
1 bag (11 oz) tortilla chips
1/2 cup unsalted butter, melted, cooled
2 cups shredded iceberg lettuce
1 cup diced tomatoes
1/4 cup sliced green onions (4 medium)
Sour cream, if desired

Steps:

  • Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
  • Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
  • Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.

Nutrition Facts : Calories 470, Carbohydrate 32 g, Fat 4, Fiber 3 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 820 mg

CRAZY NACHOS



Crazy Nachos image

Make and share this Crazy Nachos recipe from Food.com.

Provided by Debbie18

Categories     Chicken

Time 20m

Yield 4 nachos, 4 serving(s)

Number Of Ingredients 9

2 cups cooked pork or 2 cups cooked chicken (shredded)
1/2 cup fresh tomato (diced)
1 cup iceberg lettuce (shredded)
2 cups cheddar cheese (shredded)
1/2 cup onion, chopped (optional)
4 tostadas
1/2 cup picante sauce
1/2 cup sliced jalapeno
1 lime (optional)

Steps:

  • place tostada shells on cookie sheet in 425 degree oven, bake for 2 minutes.
  • remove shells from oven add 1/2 cup of cheese on each shell.
  • put 1/2 cup of meat on cheese.
  • put 1/2 cup of cheese on meat.
  • return shells to oven just to let the cheese melt.
  • put shells on plate, then add lettuce, tomatoes, onions, sliced japalenos and picante sauce.
  • squeeze fresh lime juice on top (optional).

SOUTHWESTERN NACHOS



Southwestern Nachos image

Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don't need to worry about filling the chip bowl-the tortilla chips are conveniently baked right in the dish! -Kelly Byler, Goshen, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 7h55m

Yield 30 servings.

Number Of Ingredients 18

2 boneless whole pork loin roasts (3-1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon liquid smoke, optional
2-1/2 cups barbecue sauce
1/3 cup packed brown sugar
2 tablespoons honey
1 package (16 ounces) tortilla chips
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 cup 2% milk

Steps:

  • Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 548mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

LOADED NACHO CASSEROLE RECIPE



Loaded Nacho Casserole Recipe image

This Loaded Nacho Casserole is the perfect dinner, the whole family is going to love. It's quick, delicious, and a great way to use all those leftovers.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

1 pound ground beef (lean)
1 onion (diced)
1 green bell pepper (diced)
2 14 ounce diced tomatoes (do not drain)
15 ounces black beans (rinsed and drained)
15 ounces pinto beans (rinsed and drained)
11 ounces corn (drained)
8 ounces tomato sauce
4 ounces diced green chilis
1 ounce taco seasoning mix
10 ounces tortilla chips
2 cups cheddar cheese (shredded)

Steps:

  • In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender.
  • Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
  • Spray a 9x13" baking pan with non-stick cooking spray.
  • Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture.
  • Repeat layers and then top with shredded cheese
  • Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.

Nutrition Facts : Calories 640 kcal, Carbohydrate 64 g, Protein 31 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 856 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

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2018-03-11 In medium bowl, blend together sour cream, cream cheese, chili powder, cumin, cayenne, salt and pepper. Fold mixture into sauteed vegetables. Place chips on two 10 inch ovenproof platters. Cover chips with vegetable mixture. Sprinkle crumbled bacon and cheese on top. Add additional chili powder and cayenne pepper, if desired.
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BEEF NACHO CASSEROLE WITH GREEN CHILI SAUCE - EASY NACHO BAKE …
2017-10-30 Preheat oven to 350 degrees and spray a 9×13 inch pan with non-stick spray. In a medium bowl, mix together the cooked beef, black beans, corn and tomatoes. In the bottom of the pan, spread a thin layer of the enchilada sauce. Lay down 1/3 of the corn chips and crush them a bit with your hands. Top the chips with half of the bean mixture, then ...
From mykitchenescapades.com


NACHO CASSEROLE — BUNS IN MY OVEN
2015-01-26 Preheat oven to 350°F. Cook the ground beef or turkey until cooked through and no longer pink, breaking it into small pieces as it cooks. Drain the grease. Add the taco seasoning to the pan with the cooked meat along with ¼ cup of water. Continue cooking, stirring occasionally, for …
From bunsinmyoven.com


NACHO CASSEROLE - ALLIE CARTE DISHES
2022-05-02 Preheat the oven to 350 degrees. Grease a casserole dish (I use an 8x8 glass dish) with cooking spray and set aside. Heat a medium sized pan, greased with cooking spray, over medium/high heat. Add minced garlic and sauté for a minute. Add in the ground beef and start breaking up the beef.
From alliecarte.com


43 BEST CHICKEN CASSEROLE RECIPES - CHEFS & RECIPES
Sprinkle the cooked chicken on the bottom of the baking dish. In a small dish, combine the mushroom soup and sour cream. Spread the soup mixture over the chicken pieces. Prepare the stuffing mix with 1 1/2 cups chicken stock and 1/4 cup butter, according to the package guidelines.
From chefsandrecipes.com


NACHO CASSEROLE RECIPE – RECIPE CHOICE
2022-04-13 So I did something really crazy in this nacho casserole recipe and it involves these guys Looking for an easy casserole recipe? Nacho casserole is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Nacho casserole is something which I have loved my entire life. They’re nice and they look …
From recipechoice.netlify.app


NACHOS CASSEROLE | RECIPE
In large skillet, cook chicken, onion and green pepper until chicken is browned. Drain off fat. Stir in cumin. Add beans, yogurt, half of the taco sauce mixture and the water, mixing well. Remove from heat. 3. Place 500 ml (2 cups) of the cereal evenly in lightly-greased 2.5L (10-cup) shallow baking dish. Cover with chicken mixture.
From kelloggs.ca


NACHO CASSEROLE RECIPE HOW TO VIDEO - DELISH
2016-08-24 It's a crazy, verging on ridiculous, skillet of beautiful cheesy rice covered with tortillas chips and nacho cheese sauce. Jonathan Boulton At …
From delish.com


CRUNCHY NACHO BAKE - MOSTLY HOMEMADE MOM
2020-01-27 Add remaining ingredients besides cheese and tortilla chips. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees. Spread half of beef mixture into the bottom of a 9 x 13 baking dish. Sprinkle half of chips and cheese. Repeat with remaining beef and chips.
From mostlyhomemademom.com


15 WILD & CRAZY CASSEROLE RECIPES | RECIPELION.COM
Meat Loaf Casserole - Instant mashed potatoes come together with ground beef to make this hearty quick and easy casserole. Bubble Up Pizza Casserole - ith a cheesy topping of dough that "bubbles up" above the filling as it bakes, this simple casserole is as delicious as it is wild and crazy. Goldfish Tuna Casserole - What fun!
From recipelion.com


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