Cheesy Nacho Casserole (Print Version)
Layered nacho-style bake with seasoned beef, crushed tortilla chips and melted cheddar-Monterey, topped with cilantro.
# 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 chopped fresh cilantro
17 - Fresh jalapeños, sliced (optional)
# Directions:
01 - Set oven to 375°F. Prepare a 9x13-inch baking dish for assembly.
02 - In a large skillet over medium-high heat, cook ground beef and chopped onion, stirring and breaking up the meat, until beef is browned and onion is softened, 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic to the skillet and cook briefly until fragrant, about 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 combine flavors. Season with salt and black pepper.
04 - Distribute half of the crushed tortilla chips evenly in the prepared baking dish. Spread half of the beef and bean mixture over the chips, then sprinkle with half of the shredded cheddar and Monterey Jack cheeses. Repeat the layers with remaining chips, meat mixture, and cheeses.
05 - Place dish uncovered in the oven and bake for 20 minutes, or until cheese is golden and bubbling.
06 - Remove casserole from oven and allow to cool for 5 minutes. Top with sour cream, sliced black olives, green onions, chopped cilantro, and fresh jalapeños as desired. Serve immediately.
# Expert Tips:
01 -
- Your favorite nachos become dinner-ready, cheesy and golden in just one pan.
- It’s the ultimate crowd-pleaser, and leftovers reheat shockingly well (if you manage to save any).
02 -
- If you pile too many chips on top, you’ll end up with more crunch than filling, which nobody thanked me for the first time.
- Undrained tomatoes are crucial — their juice melds everything without turning the casserole soupy.
03 -
- Layering chips and meat evenly stops soggy patches — handful by handful is my secret rhythm now.
- Add toppings just before serving to keep colors and textures bright, not wilted.