Cheesy Nacho Casserole (Printable)
Layered ground beef, tortilla chips and melted cheeses baked until golden, topped with cilantro and jalapeños.
# What goes in:
→ 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 (optional, for topping)
→ 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)
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium-high heat. Add ground beef and chopped onion; cook, breaking up meat, until beef is browned and onion is soft, about 5 to 7 minutes. Drain any excess fat.
03 - Add minced garlic to the skillet. Cook 1 minute, stirring. Incorporate taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer 3 to 4 minutes to blend flavors. Season with salt and black pepper.
04 - Arrange half the tortilla chips in an even layer in a 9x13-inch baking dish. Spoon half of the beef mixture over chips, followed by half the combined cheeses. Repeat layering with remaining chips, beef mixture, and cheeses.
05 - Bake uncovered for 20 minutes, until the cheese is melted, bubbling, and lightly golden on top.
06 - Remove dish from oven and allow to rest for 5 minutes. Garnish with dollops of sour cream, black olives, green onions, cilantro, and sliced jalapeños as desired. Serve promptly.
# Expert Advice:
01 -
- Your tortilla chips stay just crisp enough to give each forkful a bit of playful crunch
- It comes together in under an hour and is just as good for laid-back weeknight dinners as for noisy gatherings
02 -
- Baking it too long dries out the chips and the cheese gets tough — trust the timer
- Letting the casserole rest before serving keeps the layers neat and stops cheese burns
03 -
- Crushing the chips just right (not too fine) keeps the casserole satisfyingly chunky
- Grating cheese fresh from the block melts better and tastes richer than the pre-shredded kind