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 CHIP CASSEROLE
A sure crowd pleaser, this recipe uses nacho cheese tortilla chips, tomatoes with green chile peppers and cream of mushroom soup. And for the finicky eater, you can use cream of celery soup instead. Serve with sour cream, or the toppings of your choice.
Provided by Kathy
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 30.7 g, Cholesterol 69.5 mg, Fat 28.8 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 9.9 g, Sodium 1145.5 mg, Sugar 4.3 g
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
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.
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