Velveeta Nacho Bake
Transform your taco night with this irresistibly cheesy Velveeta Nacho Bake! This easy-to-make casserole layers crispy tortilla chips with flavorful ground beef seasoned with taco spices, zesty Rotel tomatoes, hearty black beans, and a luscious drizzle of melted Velveeta cheese. Topped with a generous sprinkle of shredded Mexican-blend cheese, this baked dish comes out of the oven golden, bubbly, and ready to wow your taste buds. Perfect for feeding a hungry crowd in just 45 minutes, this recipe is a game-changer for family dinners, game-day gatherings, or potlucks. Finish it off with fresh green onions, a dollop of sour cream, and chopped cilantro for the ultimate nacho-style comfort food experience!
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Recipe Information
Ingredients
- 16 oz Velveeta cheese
- 1 lb Ground beef
- 1 packet Taco seasoning mix
- 10 oz Diced tomatoes with green chilies (Rotel recommended)
- 6 cups Tortilla chips
- 1 cup Shredded Mexican-blend cheese
- 1 cup Black beans, drained and rinsed
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream (optional, for serving)
- 2 tbsp Cilantro (optional, chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef over medium heat until browned and fully cooked, about 6-7 minutes, breaking it apart with a wooden spoon.
Drain any excess grease from the skillet, then stir in the taco seasoning mix and 1/4 cup of water. Cook for an additional 2 minutes to combine the flavors.
Mix in the diced tomatoes with green chilies and black beans. Stir well and let it simmer for 2 minutes. Turn off the heat and set aside.
Cut the Velveeta cheese into small cubes and place them in a microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring between each, until the cheese is completely melted and smooth.
Lightly grease a 9x13-inch baking dish. Spread 3 cups of tortilla chips on the bottom as an even layer.
Pour half of the meat mixture evenly across the chips, followed by half of the melted Velveeta cheese.
Repeat the layering process with the remaining tortilla chips, meat mixture, and melted Velveeta cheese.
Sprinkle the shredded Mexican-blend cheese over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it sit for 5 minutes to cool slightly.
Garnish with sliced green onions and chopped cilantro, if desired. Serve with a dollop of sour cream on top or on the side.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 6.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 762 mg | 59% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 680 mg | 14% | |
*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.
