- 2 pounds ground beef
- 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. Yield: 2 casseroles (15 servings each).
Reviews for Spicy Nacho Bake
"I love nachos so I had to give this a try. It was delicious but I felt like it was still missing something. Next time I'll be adding a jar of hot salsa and and pickled jalapenos! Mmmmm"
"I tried this recipe for a potluck today and it was well-received. For our taste, I would kick it up a bit. We thought it a bit bland, but worthy enough to try to "fix it"."
"This was so easy to make. I had everything on hand but I used mild chili beans instead of hot. Topped with sour cream. My kids loved it so this is a keeper."
"I spiced it up a bit and I add Taco House Original Salad Dressing to it after it can out of the oven. Good!"
"Great Recipe! I made one small change and added Rotel diced tomatoes and green chilies in place of the regular diced tomatoes just to up the spice factor a bit. I also topped the nachos with cilantro and green onions before serving. Will absolutely make these again."
"I cut the recipe in half as well, and I used no-added-salt corn (15 oz can) and tomato sauce to cut the sodium content. I also decreased the chips (10-11 oz) and cheese (1 1/2 cups). Husband loved it and didn't miss a thing! Next time, I'll try more reduced-sodium ingredients and ground turkey."
"Great recipe, my grandkids even liked it although they managed to pick every piece of corn out! Also, I topped it with sour cream and sliced black olives when served."
"I made this for dinner this evening and it was a hit. I did cut the recipe in half. I used 1 14 oz can of tomotoes instead of 28 oz can. And I used 1/2 pound of ground venison and 1/2 pound ground beef. I couldn't even tell the venison was in there. And I think chicken would work just fine in this recipe too."
"Made this last night for supper BIG HIT! Everybody went back for seconds. I did cut the recipe in half though since I was only making for 6. Will definately be making this again!!"
"Lov these nachos! They are still great reheated with some fresh torilla chips added. Would eat these every Sunday while watchig football if I could!"