Spicy Nacho Bake Recipe

4.5 15 25
Spicy Nacho Bake Recipe
Spicy Nacho Bake Recipe photo by Taste of Home
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Spicy Nacho Bake Recipe

Read Reviews
4.5 15 25
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min.

Ingredients

  • 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

Directions

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).
Originally published as Spicy Nacho Bake in Taste of Home August/September 2007, p31

Nutritional Facts

2/3 cup: 314 calories, 13g fat (6g saturated fat), 31mg cholesterol, 845mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 14g protein.

  • 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
  1. 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).
  2. 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.
  3. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).
Originally published as Spicy Nacho Bake in Taste of Home August/September 2007, p31

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Angel182009 User ID: 6228642 156022
Reviewed Nov. 26, 2013

"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"

MY REVIEW
Rpsalaz User ID: 6521932 80152
Reviewed Aug. 25, 2012

"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"."

MY REVIEW
gatsby018 User ID: 6180206 132596
Reviewed Aug. 13, 2012

"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."

MY REVIEW
kshea User ID: 2698812 96863
Reviewed Jul. 26, 2012

"I spiced it up a bit and I add Taco House Original salad Dressing to it after it can out of the oven. Good!"

MY REVIEW
kristenhandshoe01 User ID: 927746 99268
Reviewed Feb. 6, 2010

"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."

MY REVIEW
melabelle User ID: 3603345 132561
Reviewed Feb. 4, 2010

"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."

MY REVIEW
dedemiami User ID: 4762426 80138
Reviewed Jan. 6, 2010

"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."

MY REVIEW
cafritz User ID: 1148899 209161
Reviewed Nov. 15, 2009

"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."

MY REVIEW
ereisinger User ID: 3602067 80077
Reviewed Oct. 22, 2009

"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!!"

MY REVIEW
ssstome User ID: 2989727 171929
Reviewed Oct. 20, 2009

"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!"

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