Layered Nacho Bake Recipes

Steps:

• In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; 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 2 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.

Steps:

• Preheat the oven to 350 degrees F.
• Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
• Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
• Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
• Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
• Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
• Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
• Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

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!