NACHO CHEESE CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 16 total servings (8 servings per pan)
Number Of Ingredients 21
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.
BEEF NACHO CASSEROLE
A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.
Provided by LUNCH*LADY
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 23.9 g, Cholesterol 97.8 mg, Fat 33.6 g, Fiber 2.5 g, Protein 26.1 g, SaturatedFat 13.7 g, Sodium 1127.9 mg, Sugar 7.7 g
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
LAYERED NACHO CASSEROLE
When I want to have nachos, I usually throw this casserole together. You get all of the toppings in one bite!
Provided by Maureen Maguire
Categories Casseroles
Time 1h40m
Number Of Ingredients 6
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!
NACHO CASSEROLE
Make and share this Nacho Casserole recipe from Food.com.
Provided by CHILI SPICE
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508.2, Fat 27.7, SaturatedFat 10.4, Cholesterol 78.8, Sodium 692.2, Carbohydrate 35.3, Fiber 7.4, Sugar 2.9, Protein 30.6
SKILLET CHICKEN NACHOS
Looking for a dinner ready in 20 minutes? This recipe's delicious nacho mixture is made in your skillet, then spooned onto tortilla chips and sprinkled with cheese and cilantro before serving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
- Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
- Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 95 mg, Fat 4, Fiber 5 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 4 g, TransFat 0 g
NACHO SKILLET CASSEROLE
The original form of this recipe was a family favorite the entire time I was growing up. I've done some tweaking to make it a bit healthier.
Provided by OneEye
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, brown ground beef and onion; drain well.
- Stir in bell peppers, sugar, oregano, chili powder, kidney beans, tomato sauce, and corn.
- Simmer 10 to 20 minutes, stirring occasionally, until most of the moisture is absorbed.
- Top with cheese, if desired. You can eat this by itself, or use the chips to eat the mixture like a dip.
Nutrition Facts : Calories 356.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1285, Carbohydrate 45.6, Fiber 9.2, Sugar 11.1, Protein 26.2
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