Southwest Nacho Casserole Recipes

Steps:

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

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).
• 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:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

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:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly.

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.