Cheesy Nacho Casserole (Print Version)
Layered Tex‑Mex casserole of spiced beef, chips and melted cheddar, topped with sour cream and cilantro.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) black beans, rinsed and drained
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 cup frozen corn, optional
→ Spices & Seasonings
07 - 1 packet (1 ounce) taco seasoning
08 - Salt to taste
09 - Black pepper to taste
→ Dairy
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 cup sour cream, for topping (optional)
→ Chips
13 - 5 cups tortilla chips, lightly crushed
→ Toppings
14 - 1/2 cup sliced black olives, optional
15 - 2 green onions, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - Fresh jalapeños, sliced, optional
# How to Prepare:
01 - Set oven to 375°F.
02 - Heat a large skillet over medium-high. Add ground beef and chopped onion. Sauté, breaking up the beef, until browned and onion is tender, 5 to 7 minutes. Drain excess fat.
03 - Add garlic and cook 1 minute until aromatic. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer 3 to 4 minutes to blend flavors. Season lightly with salt and pepper.
04 - Spread half of the tortilla chips in a 9x13-inch baking dish. Layer half of the beef mixture over the chips, then sprinkle with half each of shredded cheddar and Monterey Jack cheese. Repeat layers.
05 - Bake uncovered for 20 minutes until the cheese is melted and golden brown.
06 - Remove from oven and let rest 5 minutes. Garnish with sour cream, sliced olives, green onions, cilantro, and jalapeños as desired. Serve immediately.
# Expert Advice:
01 -
- You can toss in whatever toppings you like and it will still taste joyful after a long day.
- It bakes up warm and gooey in under an hour, making it a true weekday hero.
02 -
- If you use wimpy chips, they truly will disappear into mush—spring for a sturdy bag.
- Letting the meat mixture cool just a couple minutes before layering stops the bottom chips from getting too soggy.
03 -
- Let the assembled casserole sit for a minute before baking so the chips soak up just the right amount of juice.
- Shred your own cheese for a smoother melt and fewer weird additives.