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.
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.
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
LOADED NACHO CASSEROLE RECIPE
This Loaded Nacho Casserole is the perfect dinner, the whole family is going to love. It's quick, delicious, and a great way to use all those leftovers.
Provided by Camille Beckstrand
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender.
- Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
- Spray a 9x13" baking pan with non-stick cooking spray.
- Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture.
- Repeat layers and then top with shredded cheese
- Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.
Nutrition Facts : Calories 640 kcal, Carbohydrate 64 g, Protein 31 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 856 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving
NACHO CASSEROLE
Make and share this Nacho Casserole recipe from Food.com.
Provided by CHILI SPICE
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
- Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
- Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.
Nutrition Facts : Calories 508.2, Fat 27.7, SaturatedFat 10.4, Cholesterol 78.8, Sodium 692.2, Carbohydrate 35.3, Fiber 7.4, Sugar 2.9, Protein 30.6
NACHO SKILLET CASSEROLE
Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency.
- Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 7 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g
NACHO CHIP CASSEROLE
A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice.
Provided by Kathy
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
- Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
- Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 30.7 g, Cholesterol 69.5 mg, Fat 28.8 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 9.9 g, Sodium 1145.5 mg, Sugar 4.3 g
BAKED NACHOS
My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
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
SPICY NACHO BAKE
I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. -Anita Wilson, Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (15 servings each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.
Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.
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