Cheesy Nacho Casserole (Printable)
Layered beef, chips and melting cheese finished with zesty tomatoes, beans and fresh toppings.
# 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 and black pepper, to taste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 1/2 cup sour cream, for topping, optional
→ Chips
12 - 5 cups tortilla chips, lightly crushed
→ Toppings
13 - 1/2 cup sliced black olives, optional
14 - 2 green onions, thinly sliced
15 - 1/4 cup fresh cilantro, chopped
16 - Fresh jalapeños, sliced, optional
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat a large skillet over medium-high heat. Add ground beef and onion, cooking while breaking up the meat until beef is browned and onion is softened, about 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic and cook 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 - In a 9x13-inch baking dish, layer half of the tortilla chips on the bottom. Spread half of the meat mixture evenly over the chips, then sprinkle with half of the shredded cheeses. Repeat with the remaining chips, meat mixture, and cheeses.
05 - Bake uncovered for 20 minutes, or until cheese is melted, bubbling, and lightly golden.
06 - Remove the dish from the oven and allow it to rest for 5 minutes. Top with sour cream, sliced black olives, green onions, fresh cilantro, and jalapeños as desired. Serve immediately.
# Expert Suggestions:
01 -
- This is the kind of meal where second helpings disappear faster than you can grab your plate.
- You can throw it together with pantry basics and doctor it up with anything lingering in your fridge.
02 -
- If you build the casserole too far ahead, the chips lose their crunch and things get mushy fast.
- I only realized after the first go that layering cheese on both levels gives every bite the perfect pull—definitely dont skip that.
03 -
- Always crush your chips fresh rather than buying pre-bagged crumbs for the right balance of crunch and topping coverage.
- Lining the baking dish with a thin layer of cheese before adding chips keeps the bottom from sticking and adds extra crispy bits.