Cheesy Nacho Casserole (Printable Version)
Comforting layers of seasoned beef, tortilla chips and melted cheddar finished with jalapeños, cilantro, green onions.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) black beans, rinsed and drained
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 cup frozen corn, optional
→ Spices & Seasonings
07 - 1 packet (1 ounce) taco seasoning
08 - Salt, to taste
09 - Black pepper, to taste
→ Dairy
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 cup sour cream, optional for topping
→ Chips
13 - 5 cups tortilla chips, lightly crushed
→ Toppings
14 - 1/2 cup sliced black olives, optional
15 - 2 green onions, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - Fresh jalapeños, sliced, optional
# How-To Steps:
01 - Set oven to preheat at 375 degrees Fahrenheit.
02 - In a large skillet over medium-high heat, add ground beef and chopped onion. Cook, breaking up meat, until beef is browned and onion is tender, approximately 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic to the skillet and sauté for 1 minute. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer for 3 to 4 minutes to blend flavors. Season with salt and pepper.
04 - Arrange half of the tortilla chips in a 9x13-inch baking dish. Distribute half of the meat mixture evenly over the chips, then sprinkle with half of each cheese. Repeat with remaining chips, meat mixture, and cheese.
05 - Bake uncovered for 20 minutes, or until cheese is bubbling and lightly golden.
06 - Remove from oven and allow to rest for 5 minutes. Garnish with sour cream, black olives, green onions, cilantro, and fresh jalapeños as desired. Serve immediately.
# Helpful Tips:
01 -
- This is the secret weapon for when friends show up hungry and you want to impress with zero fuss.
- It became my go-to because you can prep it in advance and everyone ends up asking for seconds.
02 -
- If you rush the layering or add wet ingredients without draining, the chips may turn soggy at the bottom — patience pays off here.
- Letting the casserole cool for five minutes before digging in helps it hold its shape for serving (plus, the cheese won’t burn your mouth).
03 -
- Shred your cheese by hand for the smoothest, melt-iest results – pre-shredded doesn’t compare.
- Add just half the chips first so the layers stay crisp and don’t get weighed down.