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My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.—Janice Lyhane, Marysville, Kansas
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 537 calories, 31 g fat (18 g saturated fat), 113 mg cholesterol, 843 mg sodium, 25 g carbohydrate, 5 g fiber, 32 g protein.
Originally published as Baked Nachos in Taste of Home Ground Beef Cookbook , p301
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Reviewed on Feb. 08, 2011 by annieb314
I made this for a Super Bowl party. It was super easy and everyone thought it was really good.I left out the corn. Also, instead of putting two layers in a 13x9 pan, I used two 13x9 pans with a single layer in each and baked it for about 15 minutes.
I made this for a Super Bowl party. It was super easy and everyone thought it was really good.
I left out the corn. Also, instead of putting two layers in a 13x9 pan, I used two 13x9 pans with a single layer in each and baked it for about 15 minutes.
Reviewed on Oct. 05, 2010 by aj2tall
This was good! I bought the Restaurant Style chips and broke them in half bc they were very big. Definately need extra chips to dip with!
Reviewed on Sep. 22, 2010 by jennykonschak
Very easy to make~ tasty and good as a re-heated meal.
Reviewed on Jul. 25, 2010 by srcooper
It is great! I left the chips whole. Have extra chips on hand to make better.
Reviewed on Jan. 28, 2009 by mlandis16
I haven't tried it yet but before I do I'd also like to know if you crush the chips or not. Thanks
Reviewed on Feb. 01, 2008 by RedviperOH
Just a question on the tortilla chips, do you leave them whole or crushed up a bit?
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