Nacho Cheese Casserole Recipes

NACHO CHEESE CASSEROLE (FREEZER FRIENDLY)

Steps:

• Preheat oven to 325 degrees.
• Grease a 9x13 inch baking pan and set aside.
• Heat olive oil in a large skillet over medium-high heat.
• Add ground turkey to the skillet and cook until browned.
• Once turkey is browned, sprinkle taco seasoning over the top of the meat and stir.
• Whisk in the flour and broth.
• Bring to a boil and then reduce to a simmer. Let cook until liquid begins to reduce and sauce is thickened.
• Spread 1/2 of the crushed tortilla chips into the bottom of the baking dish.
• Top with 1/2 of the meat mixture followed by 1/2 of the Ricos Gourmet Nacho.
• Repeat the steps.
• Bake uncovered for 20 minutes.
• Freezing directions: If freezing, do not bake. Follow all steps but do not bake. Cover with 2 layers of tin foil. Label and date the casserole and freeze up to 3 months. Defrost overnight in your fridge and bake 30-45 minutes at 325 degrees.

BEEF NACHO CASSEROLE

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.

NACHO CHIP CASSEROLE

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.

CROCK POT NACHO CHEESE POTATO CASSEROLE

Steps:

• Cook ground beef on top of stove or microwave; drain off fat.
• In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
• Lightly spray slow cooker with nonstick cooking spray.
• Layer half of potatoes, cooked ground beef and soup mixture.
• Repeat process.
• Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
• Gently stir before serving.
• Top with sour cream, salsa and/or sliced green onions.
• If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.