Mmmmmm Nacho Casserole Recipes

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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.

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

BEEF AND POTATO NACHO CASSEROLE



Beef and Potato Nacho Casserole image

I got this off of another website a while ago. Good Saturday night dinner. My daughter, who doesn't really like Mexican food, loves this.

Provided by pines506

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
3/4 cup chopped onion, divided
1 (1 1/4 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (14 ounce) can red kidney beans, rinsed and drained
1 (16 ounce) package o'brien frozen potatoes, thawed
1 (10 3/4 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 350.
  • Brown beef and 1/2 cup onion in skillet, drain fat.
  • Stir in taco seasoning, water and tomato sauce.
  • Bring to a boil and simmer 5 minutes.
  • Spread meat mixture into a greased 9 x 13 pan. Top with chilies, kidney beans and potatoes.
  • In mixing bowl, combine soup, milk, remaining onion, pepper, sugar and worcestershire sauce.
  • Pour over potatoes.
  • Sprinkle with paprika.
  • Cover with foil and bake 15 minutes.
  • Uncover and bake another 5-10 until lightly browned.
  • Allow to stand 10 minutes before cutting into squares.

SOUTHWEST NACHO CASSEROLE



Southwest Nacho Casserole image

Make and share this Southwest Nacho Casserole recipe from Food.com.

Provided by carolinafan

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
1 cup water
2 (1 ounce) packages taco seasoning mix
1 (4 1/2 ounce) can chopped green chilies
2 (16 ounce) cans refried beans
2 cups shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onion
1 (2 1/4 ounce) sliced ripe olives, drained
1 (12 ounce) bag gold tortilla chips (extra thick)
sour cream, if desired

Steps:

  • Heat oven to 350*.
  • Spray 13x9-inch glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Stir in water and taco seasoning mix. Heat to boiling; cook 2 to 4 minutes, stirring occasionally until thickened.
  • Stir in chiles.
  • Spread refried beans in baking dish. Top with beef mixture. Cover tightly with foil.
  • Bake 30 to 40 minutes or until bubbly around the edges.
  • Uncover; sprinkle with cheese, tomato, onions and olives.
  • Arrange 18 to 20 tortilla chips around outside edges of baking dish. Bake uncovered about 10 minutes longer or until cheese is melted.
  • If desired top with sour cream.
  • Serve with remaining tortillas for scooping.

Nutrition Facts : Calories 520.6, Fat 26.5, SaturatedFat 9.8, Cholesterol 90, Sodium 673.9, Carbohydrate 39.5, Fiber 7.4, Sugar 1.9, Protein 32

MMMMMM NACHO CASSEROLE!!!



Mmmmmm Nacho Casserole!!! image

This is a delicious casserole that will remind you of getting a large order of nachos at your favorite restaurant. It looks spectacular coming out of the oven, and it tastes awesome. Just like a big plate of nachos. You might even want to bring this to your next social gathering as an appetizer. To cut the heat down omit the jalapeño pepper and hot sauce, or adjust to your liking.

Provided by Pepper Monkey

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef
1 cup water
2 (1 1/4 ounce) envelopes taco seasoning mix (low sodium ok)
1 (4 ounce) can chopped green chili peppers
2 (15 ounce) cans refried beans
2 cups shredded cheddar cheese
1 1/2 cups chopped tomatoes
1/2 cup chopped green onions or 1/2 cup chives
1 (5 ounce) can sliced black olives
1 jalapeno, chopped and seeded
1 (13 ounce) bag golden tortilla chips or 1 (13 ounce) bag regular tortilla chips
salt and pepper
hot sauce
sour cream
guacamole

Steps:

  • Preheat oven to 350°F.
  • Grease 9x13-inch baking dish.
  • Brown ground beef.
  • Stir in water, taco seasoning, chilies, jalapeño pepper, salt and pepper.
  • Bring to a boil and allow to simmer for 3 minutes.
  • Spread refried beans in bottom of baking dish and top with beef mixture.
  • Cover with foil and bake 30 minutes or until bubbly.
  • Remove from oven sprinkle with cheese tomato, onions and olives.
  • Arrange 18-20 tortilla chips around edges of baking dish.
  • Bake uncovered for another 10 minutes until cheese is melted.
  • Remove and let cool for 5 minutes.
  • Top with sour cream, guacamole or fresh salsa.
  • Serve with remaining chips.

NACHO CASSEROLE



Nacho Casserole image

Make and share this Nacho Casserole recipe from Food.com.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 tablespoon taco seasoning mix (from a 1.25-oz envelope)
1/3 cup French dressing (sweet-spicy)
10 3/4 ounces Fiesta nacho cheese soup (condensed can)
14 1/2 ounces Mexican-style tomatoes, undrained
15 ounces pinto beans (canned, drained and rinsed)
1 1/2 cups cheddar cheese, shredded
4 cups tortilla chips (nacho flavored, coarsely crushed)
1 cup lettuce, shredded
3 1/4 ounces black olives (canned and drained) (optional)
2 green onions, diced

Steps:

  • Preheat oven to 375 degrees F.
  • In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
  • Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
  • Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.

Nutrition Facts : Calories 508.2, Fat 27.7, SaturatedFat 10.4, Cholesterol 78.8, Sodium 692.2, Carbohydrate 35.3, Fiber 7.4, Sugar 2.9, Protein 30.6

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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