Baked Nachos Recipe

4.5 8 10
Publisher Photo

Baked Nachos Recipe

Read Reviews
4.5 8 10
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Directions

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.
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 each: 537 calories, 31g fat (18g saturated fat), 113mg cholesterol, 843mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 32g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBaked Nachos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
RIDiverGirl User ID: 5086858 76138
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
RedSox-Jesse User ID: 7003572 203961
Reviewed Dec. 31, 2012

"easy to make and tasted great."

MY REVIEW
annieb314 User ID: 1061317 203960
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
aj2tall User ID: 4207427 82912
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
jennykonschak User ID: 5443173 33624
Reviewed Sep. 22, 2010

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

MY REVIEW
srcooper User ID: 4373811 76136
Reviewed Jul. 25, 2010

"It is great! I left the chips whole. Have extra chips on hand to make better."

MY REVIEW
mlandis16 User ID: 3839918 203959
Reviewed Jan. 28, 2009

"I haven't tried it yet but before I do I'd also like to know if you crush the chips or not. Thanks"

MY REVIEW
RedviperOH User ID: 932960 89085
Reviewed Feb. 1, 2008

"Just a question on the tortilla chips, do you leave them whole or crushed up a bit?"

Loading Image