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Baked Nachos Recipe

Read Reviews (8)
4.5 8
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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef
  • 3 cups (12 ounces) shredded Colby-Monterey Jack cheese, divided
  • 3 cups salsa
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup (8 ounces) sour cream
  • 1 to 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 6 cups tortilla chips

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.

Directions

  1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
  2. Pour half into a greased 13-in. x 9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Baked Nachos in Taste of Home Ground Beef Cookbook 1999, p301

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.

Reviews for Baked Nachos(8)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2014

I made this one night after a winter storm when I needed some nice warm casserole - I didn't have any frozen corn, but used a salsa with corn in it that worked perfectly. Delicious!!!

MY REVIEW
Reviewed Dec. 31, 2012

Easy to make and tasted great.

MY REVIEW
Reviewed Feb. 8, 2011

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.

MY REVIEW
Reviewed Oct. 5, 2010

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!

MY REVIEW
Reviewed Sep. 22, 2010

Very easy to make~ tasty and good as a re-heated meal.

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