Mmmmmm 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 oven to 350°F.
• Grease 9x13-inch baking dish.
• Brown ground beef.
• Stir in water, taco seasoning, chilies, jalapeño pepper, salt and pepper.
• Bring to a boil and allow to simmer for 3 minutes.
• Spread refried beans in bottom of baking dish and top with beef mixture.
• Cover with foil and bake 30 minutes or until bubbly.
• Remove from oven sprinkle with cheese tomato, onions and olives.
• Arrange 18-20 tortilla chips around edges of baking dish.
• Bake uncovered for another 10 minutes until cheese is melted.
• Remove and let cool for 5 minutes.
• Top with sour cream, guacamole or fresh salsa.
• Serve with remaining chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
• Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
• Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

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:

• Heat your oven to 350.
• Put the tortilla chips in a bag of some kind and crunch them to bits (not into sand, just pebbles). Place about 1/2" layer in the bottom of round casserole dish (3-4 quart). (no need for nonstick spray).
• Put the tofu in a frying pan that you've coated with a bit of nonstick spray. Start to cook it as if you were browning ground beef. Use the taco seasoning on the tofu according to package directions.
• Start to put the ingredients on the tortilla chip base. Tofu, beans, cheese, olives, tomatoes and repeat till the dish is full or ingredients are gone (no rules).
• Bake for 30 minutes.
• Before serving add the lettuce, salsa, sour cream, whatever you want.could be more tortilla chips, olives, etc.
• Enjoy!

Steps:

• Heat oven to 350*.
• Spray 13x9-inch glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Stir in water and taco seasoning mix. Heat to boiling; cook 2 to 4 minutes, stirring occasionally until thickened.
• Stir in chiles.
• Spread refried beans in baking dish. Top with beef mixture. Cover tightly with foil.
• Bake 30 to 40 minutes or until bubbly around the edges.
• Uncover; sprinkle with cheese, tomato, onions and olives.
• Arrange 18 to 20 tortilla chips around outside edges of baking dish. Bake uncovered about 10 minutes longer or until cheese is melted.
• If desired top with sour cream.
• Serve with remaining tortillas for scooping.

Steps:

• Preheat oven to 375 degrees F.
• In a 10-inch nonstick skillet, cook ground beef over medium-high heat for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, dressing and soup. Spoon evenly into ungreased 8-inch square glass baking dish.
• Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over the top. Cut a 12x9 inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
• Bake for 30 minutes. Uncover dish; bake 8-10 minutes longer or until edges are bubbly. Top with with chips, lettuce, green onions and olives before serving.

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:

• 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!