Cheesy Nacho Casserole (Print Version)
Layered beef, chips and melted cheddar baked until bubbly, topped with sour cream, cilantro and jalapeños.
# 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 - Heat a large skillet over medium-high heat. Add ground beef and chopped onion; cook, breaking up the meat, until beef is browned and onion is softened, about 5 to 7 minutes. Drain off any excess fat.
03 - Stir in minced garlic and cook for 1 minute. Incorporate taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer for 3 to 4 minutes until flavors meld. Season with salt and pepper.
04 - In a 9x13-inch baking dish, spread half of the crushed tortilla chips. Top evenly with half the meat mixture and half the combined cheeses. Repeat layers with remaining chips, meat mixture, and cheese.
05 - Place dish in oven and bake uncovered for 20 minutes, or until cheese is melted, bubbling, and lightly golden.
06 - Remove casserole from oven and let rest for 5 minutes. Garnish with sour cream, black olives, green onions, cilantro, and sliced jalapeños as desired. Serve immediately.
# Expert Tips:
01 -
- Your favorite nachos get the cozy treatment with melty cheese tucked into every bite.
- Cleanup is blissfully easy, and you can improvise with what you have on hand.
02 -
- If you skimp on the cheese between layers, you’ll miss out on that pull-apart magic.
- Crowding the chips too much leads to sogginess—leave them a bit messy for extra crunch.
03 -
- Bake uncovered to keep the chips from getting mushy underneath all that cheese.
- Always let the casserole rest for five minutes before serving—trust me, the layers hold together better and nobody burns their tongue.