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Spicy Nacho Bake

 Spicy Nacho Bake
I made this hearty, layered Southwestern casserole for a dinner meeting once, and now, I'm asked to bring it every time we have a potluck. Everybody loves the ground beef and bean filling, and crunchy, cheesy topping. —Anita Wilson, Mansfield, Ohio
30 ServingsPrep: 1 hour Bake: 20 min.


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (11 ounces each) whole kernel corn, drained
  • 2 cans (8 ounces each) tomato sauce
  • 2 envelopes taco seasoning
  • 2 packages (13 ounces each) spicy nacho-flavored tortilla chips
  • 4 cups (16 ounces) shredded cheddar cheese


  • In a Dutch oven, cook the beef, onions and green peppers over medium
  • heat until meat is no longer pink; drain. Stir in the tomatoes,
  • beans, corn, tomato sauce and taco seasoning. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes (mixture will be
  • thin).
  • In each of two greased 13-in. x 9-in. baking dishes, layer 5 cups of
  • chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4
  • cups of chips and 2 cups of cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

2 of 2

Spicy Nacho Bake (continued)

Directions (continued)

  • Yield: 2 casseroles (15 servings each).