Nacho Pie with Spicy Taco Meat Black Beans Corn
Dive into the bold and irresistible flavors of this Nacho Pie with Spicy Taco Meat, Black Beans, and Corn—a fun and creative twist on classic nachos that’s perfect for a crowd-pleasing dinner or game-day snack. Layered with seasoned ground beef, hearty black beans, and sweet corn, this comforting casserole-style dish is topped with a tantalizing combination of gooey cheddar and Monterey Jack cheeses, then baked to perfection. Finished with vibrant toppings like fresh cilantro, diced tomatoes, sour cream, and sliced jalapeños, every bite is a fiesta of textures and tastes. Ready in under 35 minutes, this zesty nacho pie is a quick and easy way to bring Mexican-inspired flair to your table while highlighting keywords like "spicy taco meat," "black beans," and "casserole-style nachos." Serve it hot and watch it disappear!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 1 can Black beans
- 1 cup Sweet corn kernels
- 5 cups Tortilla chips
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 whole Green onions, sliced
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 2 tablespoons Cilantro, chopped
- 1 whole Jalapeños, sliced (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan or casserole dish lightly with cooking spray.
In a large skillet, cook the ground beef over medium heat until browned and cooked through, about 5-7 minutes. Drain any excess grease.
Add the taco seasoning and 1/4 cup of water to the skillet with the beef. Stir well and cook for another 2 minutes until the seasoning is evenly distributed and the liquid has mostly evaporated. Remove from heat.
Rinse and drain the black beans, then set them aside.
In the prepared pie pan, arrange a layer of tortilla chips to cover the bottom.
Spoon half of the taco meat over the tortilla chips, followed by half of the black beans, half of the sweet corn, and half of the shredded cheese (both cheddar and Monterey Jack).
Repeat the layers with another round of tortilla chips, the remaining taco meat, black beans, corn, and cheeses.
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let it rest for 5 minutes to cool slightly.
Top the nacho pie with sliced green onions, diced tomatoes, chopped cilantro, sour cream, and jalapeños if using.
Slice into wedges or serve with a large spoon. Enjoy your spicy and satisfying nacho pie!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.6 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 617 mg | 47% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 556 mg | 12% | |
*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.
