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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
  • Total Time
    Prep: 1 hour Bake: 20 min.
  • Makes
    2 casseroles (15 servings each)


  • 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 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 13x9-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° until golden brown, for 20-25 minutes.
Nutrition Facts
2/3 cup: 314 calories, 13g fat (6g saturated fat), 31mg cholesterol, 845mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 14g protein.

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Average Rating:
  • aug2295
    May 5, 2018

    I used salsa instead of the canned tomatoes and added chilis and jalapenos. Yum! The nachos turned into mush though so I would use half the chips next time and serve the other half on the side to add crunch.

  • 2124arizona
    Jul 22, 2017

    We love these simple casseroles. They freeze so well!!

  • Angel182009
    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

  • Rpsalaz
    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".

  • gatsby018
    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.

  • kshea
    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!

  • wislive
    Apr 17, 2011

    No comment left

  • Lucky Lights
    Aug 15, 2010

    No comment left

  • kristenhandshoe01
    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.

  • melabelle
    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.