MMMMMM NACHO CASSEROLE!!!
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
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 CHEESE CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 16 total servings (8 servings per pan)
Number Of Ingredients 21
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.
CRAZY NACHOS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.
- To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste.
- Preheat the oven to 375 degrees F.
- To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.
- Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.
- Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side.
BEEF NACHO CASSEROLE
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
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
FRIDAY NIGHT NACHO BAKE
Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
- Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
- Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.
Nutrition Facts : Calories 470, Carbohydrate 32 g, Fat 4, Fiber 3 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 820 mg
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- Brown the meat and onion in a skillet until the meat is no longer pink. Drain. Stir in salsa, corn, sour cream, chili powder and salt.
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