Spicy Nacho Bake
TOTAL TIME: Prep: 1 hour Bake: 20 min.
YIELD: 2 casseroles (15 servings each).
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 beefy bean filling and crunchy, cheesy topping. —Anita Wilson, Mansfield, Ohio
Ingredients
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2 pounds ground beef
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2 large onions, chopped
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2 large green peppers, chopped
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2 cans (28 ounces each) diced tomatoes, undrained
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2 cans (16 ounces each) hot chili beans, undrained
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2 cans (15 ounces each) black beans, rinsed and drained
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2 cans (11 ounces each) whole kernel corn, drained
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2 cans (8 ounces each) tomato sauce
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2 envelopes taco seasoning
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2 packages (13 ounces each) spicy nacho-flavored tortilla chips
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4 cups shredded cheddar cheese
Directions
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1.
In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, crumbling beef; 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).
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2.
In each of 2 greased 13x9-in. baking dishes, layer 5 cups chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups chips and 2 cups cheese.
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3.
Bake, uncovered, at 350° until golden brown, 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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