Bangin’ Beef Nacho Casserole – The Perfect Mid-Week Meal

This is such an economical casserole. I love how it calls for ground beef instead of shredded. Ground beef is much more cost efficient. Now, if you have a leftover roast, by all means, use that instead. Leftovers can be turned into so many other meals. My mother taught about this as our family wasted nothing when I was growing up. There were five kids to feed and not a lot of money to go around so mom made due.

Check out what my pals over at The Happy Housewife had to say about this recipe:

This recipe is also a great way to use up those leftover tortilla chip crumbs that are all crushed or stale at the bottom of the bag. Does anyone else have a bag of chips in their pantry that looks like that? I hope I am not the only one that has that problem.

And I thought I was the only one one a million bags of tortilla crumbs hanging out in my pantry.



1 pound ground beef

14-ounce can of Heinz diced tomatoes

10-ounce can of corn, drained

¾ cup Daisy sour cream

1 teaspoon chili powder ( you can also use 1-2 tablespoons taco seasoning instead of the chili powder)

1 ½ cups crushed Tostitos tortilla chips

2 cups Kraft shredded cheddar or Colby jack cheese

(you could also easily add beans to this also)


Cook beef until browned and crumbled. Drain grease and stir in tomatoes, corn, sour cream, and chili powder. Set aside.

In a 9 x 13 inch or similar size pan, spread the crushed chips, then layer half of the beef mixture, half thecheese, then remaining beef and cheese.

Bake at 350° F for 20 – 25 minutes or until heated through.


Quick Tip: Serve with salsa, sour cream, and guacamole sauce.

Thank you to The Happy Housewife for this amazing recipe.


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