Layered Beef And Black Bean Nacho Casserole Recipes

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
• Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
• Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

Steps:

• Grease a 13 x 9-inch casserole dish or a 3-quart oval baking dish.
• In a large skillet cook the ground beef with onions, garlic, green bell pepper and jalapeno pepper until completely cooked; drain fat then add in taco seasoning mix (you may add in more than 2 tablespoons if desired) cook stirring for 2 minutes, then season with salt and pepper to taste, remove from heat then mix in salsa, corn and sour cream.
• Place HALF each of the ground beef mixture, black beans, 2 cups tortilla chips then 1-1/2 cups shredded cheese (or to taste).
• Repeat with remaining ground beef, beans and then 2 cups crushed tortilla chips, leave the remaining 1-1/2 cups cheese to sprinkle on top the last 5 minutes of cooking.
• Bake at 425 degrees for about 20 minutes or until just heated through.
• After cooking sprinkle the remaining shredded cheese on top, you can return to oven to melt if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
• Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is very tender, about 8 minutes. Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.
• Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

Steps:

• 1. If using raw meat, brown meat in a skillet over medium heat. Drain meat and return to skillet.
• 2. Add taco sauce to meat, and let simmer until meat mixture has thickened; about 10 minutes.
• 3. Pour meat mixture into an 8x8 casserole dish, and spread along bottom of dish.
• 4. Spread refried beans evenly over the top of the meat mixture.
• 5. Sprinkle the shredded cheddar cheese over the refried beans.
• 6. Crush about half the bag of Nacho chips over the cheese, covering the entire top of the casserole.
• 7. Cover the casserole with foil, and place in a 350 degree oven. Bake for 30 minutes.
• 8. Remove the foil from the casserole, and return it to the oven to bake another 10 minutes.
• 9. Serve the casserole with any Nacho toppings of your choice., and enjoy!

Steps:

• Preheat oven to 400F and lightly spritz a 9 x 13" casserole dish with cooking spray (Pam).
• In a heavy skillet, brown the beef and onion, drain well.
• Season to taste with salt and pepper.
• Spread refried beans in prepared casserole; top with meat mixture and sprinkle with chilies, then shredded cheeses.
• Drizzle salsa or sauce evenly over all.
• Bake for 20 minutes.
• Remove from the oven and sprinkle green onions, chopped tomato and olives over all.
• Mound avocado or guacamole in center; top with a dollop of sour cream.
• Serve with tortilla chips.

Steps:

• In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency.
• Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.

Steps:

• Heat oven to 350°F.
• In a large sauté pan over medium-high heat, heat oil. Add onion, then sauté until onion is translucent, about 5 minutes. Add garlic, beef, paprika, chili powder and oregano. Sauté for about 7 minutes, then add beans and set aside.
• On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos, and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
• Bake for 10 minutes or until cheese has melted.
• Meanwhile, in a medium bow, combine avocados, lemon juice, olive oil and sour cream. Use a potato masher to mash ingredients until chunky smooth. Season with salt and pepper.
• When nachos are done sprinkle with cilantro , then serve guacamole.

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.