Beef Nacho Casserole Recipe
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
406 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Nacho Casserole Recipe
Description
The dish starts by processing tortilla chips into fine crumbs, which are combined with melted butter and pressed into a baking dish to form a crisp crust. Separately, ground beef is cooked with diced onions and bell peppers and seasoned with garlic salt until the meat is browned and the vegetables soften. The cooked beef and vegetables are mixed with medium-hot salsa, shredded cheddar and pepper jack cheeses, and sliced black olives.
This filling is spread over the baked chip crust, topped with remaining cheese, and baked until the cheese melts and the casserole heats through. Finally, chopped green onions and fresh cilantro garnish the dish, adding freshness and color.
The casserole stores well in the refrigerator up to three days in an airtight container. Though it can be frozen for up to two months, freezing may soften the tortilla chip crust. Reheating is recommended in the oven, covered, to maintain texture and heat evenly.
Ingredients
- 1 tortilla chips 12 oz bag
- 1/2 c. butter melted
- 2 tablespoons grapeseed oil
- 1 yellow onion diced, medium
- 1 red bell pepper diced, large
- 1 green bell pepper diced, large
- 1 pound ground beef lean
- 1/2 teaspoon garlic salt
- 2 cups cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 1 jar 16 ounces medium-hot salsa
- 1 can 2.2 ounces sliced black olives, drained (about 1/4 cup)
- 3 green onions trimmed and sliced, large
- 1/4 c. cilantro chopped
Instructions
- Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13x9" baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef, and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet.
- Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, 1/2 cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
Notes
- Store the casserole in an airtight container in the refrigerator for up to 3 days.
- The casserole can be frozen for up to 2 months, but tortilla chip crust may lose crispness after thawing.
- Reheat covered with foil in a 350°F oven until warmed through, approximately 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 406kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 634mg | 26% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1976IU | 40% |
| Vitamin C | 46mg | 51% |
| Calcium | 457mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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