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.
NACHO SKILLET CASSEROLE
Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 7 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g
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
TOTCHO CASSEROLE
Tater Tots™ potatoes meet nachos in this fun, crowd-pleasing casserole! Layers of refried beans, ground beef, Tater Tots™ potatoes, salsa and cheese are baked in a 13x9 dish and served with all the crucial nacho fixings. Everyone can top their serving to suit their tastes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
- In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
- Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.
- Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.
Nutrition Facts : Calories 580, Carbohydrate 44 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 6 g, Protein 23 g, SaturatedFat 13 g, ServingSize About 1 1/2 Cups, Sodium 1450 mg, Sugar 4 g, TransFat 1 g
MMMMMM NACHO CASSEROLE!!!
This is a delicious casserole that will remind you of getting a large order of nachos at your favorite restaurant. It looks spectacular coming out of the oven, and it tastes awesome. Just like a big plate of nachos. You might even want to bring this to your next social gathering as an appetizer. To cut the heat down omit the jalapeño pepper and hot sauce, or adjust to your liking.
Provided by Pepper Monkey
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
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.
NACHO BEEF CASSEROLE
Make and share this Nacho Beef Casserole recipe from Food.com.
Provided by mere2680
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400F and lightly spritz a 9 x 13" casserole dish with cooking spray (Pam).
- In a heavy skillet, brown the beef and onion, drain well.
- Season to taste with salt and pepper.
- Spread refried beans in prepared casserole; top with meat mixture and sprinkle with chilies, then shredded cheeses.
- Drizzle salsa or sauce evenly over all.
- Bake for 20 minutes.
- Remove from the oven and sprinkle green onions, chopped tomato and olives over all.
- Mound avocado or guacamole in center; top with a dollop of sour cream.
- Serve with tortilla chips.
Nutrition Facts : Calories 663.5, Fat 38.2, SaturatedFat 19.6, Cholesterol 150.2, Sodium 1454.9, Carbohydrate 32.5, Fiber 9.5, Sugar 6.7, Protein 48.9
JEN'S NACHOS
This is a easy and quick recipe for the person on the go. Basic ingredients to satisfy the pickiest of eaters.
Provided by Jenzy Nester
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
- Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
- While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!
Nutrition Facts : Calories 1355.3 calories, Carbohydrate 123.7 g, Cholesterol 159.1 mg, Fat 76.8 g, Fiber 8.2 g, Protein 44.9 g, SaturatedFat 28.4 g, Sodium 2648.2 mg, Sugar 35.5 g
BEEF AND POTATO NACHO CASSEROLE
I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. , Spread into a greased 13x9-in. baking dish. Top with the green chilies, beans and potatoes. In a large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onion; pour over potatoes. Sprinkle with paprika. , Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 365 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 1042mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
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