Oh yes, my friends, this is totally a casserole that has a sprinkle of all your favorite chips over the top. Is it strange? Maybe. It is delicious? Absolutely. I have never tried a better nacho casserole than this one. It is simple to make with basic ingredients you probably already have on hand for taco night. On top of it all, this casserole feeds a crowd and I assure you, the family will positively love it.
If they do not love it for the taste, they will love it for the fact that it has crushed nachos over the top. What could be better? Check out what our friends over at Mostly Homemade Mom had to say about this:
“This Crunchy Nacho Bake is the perfect weeknight dinner! If your family loves tacos and Mexican food, they will LOVE this casserole recipe!”
And if they don’t love Mexican food, this will likely convert them!
Ingredients
1 lb ground beef
1 cup frozen diced peppers and onions
1 packet Old El Paso taco seasoning
15 oz can diced tomatoes, undrained
15 oz can Bush’s black beans, drained and rinsed
15 oz can Del Monte corn, drained
16 oz can tomato sauce
3 cups Kraft shredded cheddar cheese
2 cups Old El Paso tortilla chips, crushed into smaller pieces
Instructions
Cook ground beef and frozen peppers and onions in a large, deep skillet until beef is browned. Drain and return to pan.
Add remaining ingredients besides cheese and tortilla chips. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees.
Spread half of beef mixture into the bottom of a 9 x 13 baking dish. Sprinkle half of chips and cheese. Repeat with remaining beef and chips.
Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle remaining cheese on top, and return to oven to bake an additional 5 – 7 minutes or until cheese is melted.
Serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Refrigerate or freeze leftovers.
Thanks again to Mostly Homemade Mom for this amazing recipe.