Nacho Beef Casserole
Dive into flavor-packed comfort food with this irresistible Nacho Beef Casserole, a crowd-pleasing fusion of Tex-Mex favorites baked into one hearty dish. Perfect for busy weeknights or game-day gatherings, this casserole features layers of crispy tortilla chips, seasoned ground beef, black beans, and vibrant diced tomatoes with green chilies. Topped with a generous blend of melted cheddar and Monterey Jack cheeses, it delivers the ultimate cheesy, crunchy bite in every serving. Quick to prepare and oven-baked to perfection, it's finished with optional toppings like sour cream, fresh cilantro, and green onions for a burst of freshness. Ready in just 45 minutes, this easy-to-make recipe feeds up to six and is sure to please both kids and adults alike.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 packet taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 5 cups tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup sliced green onions (optional, for serving)
- 2 tablespoons fresh cilantro, chopped (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Cook until the onion is softened, about 3 minutes.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and frozen corn. Cook for another 2-3 minutes until heated through. Remove from heat.
Spread 3 cups of tortilla chips on the bottom of a 9x13-inch casserole dish.
Layer half of the beef mixture over the tortilla chips, then sprinkle 1 cup of shredded cheddar cheese on top.
Add another layer of 2 cups tortilla chips, followed by the remaining beef mixture and the remaining cheddar cheese.
Sprinkle the shredded Monterey Jack cheese evenly over the top layer.
Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with sour cream, sliced green onions, and cilantro if desired.
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 36.9 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 9253 mg | 402% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 30.3 g | ||
| Protein | 214.5 g | 429% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3177 mg | 244% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3926 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
