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Baked Nachos Recipe

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4.5 8 10
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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 each: 537 calories, 31g fat (18g saturated fat), 113mg cholesterol, 843mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 32g 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


Reviews for Baked Nachos

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
RIDiverGirl
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
Reviewed Dec. 31, 2012

"Easy to make and tasted great."

MY REVIEW
annieb314
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
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
Reviewed Sep. 22, 2010

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

MY REVIEW
srcooper
Reviewed Jul. 25, 2010

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

MY REVIEW
mlandis16
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
Reviewed Feb. 1, 2008

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

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