Cheesy Nacho Casserole (Printer-Friendly)
Layered beef, tortilla chips and melted cheese with beans, tomatoes and zesty toppings for easy Tex-Mex comfort.
# What You’ll 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 (optional, for topping)
→ 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. Add ground beef and onion; cook, breaking up the meat, until beef is browned and onion is soft, about 5–7 minutes. Drain excess fat.
03 - Add garlic and cook for 1 minute until fragrant. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer 3–4 minutes to meld flavors. Season with salt and pepper.
04 - Layer half the crushed tortilla chips in a 9x13-inch baking dish. Spoon over half the prepared meat mixture, then sprinkle with half the cheddar and Monterey Jack cheeses. Repeat with remaining chips, meat mixture, and cheeses.
05 - Place dish uncovered in oven and bake for 20 minutes, or until cheese is bubbling and golden.
06 - Remove from oven and rest 5 minutes. Top with sour cream, black olives, green onions, cilantro, and sliced jalapeños as desired. Serve hot.
# Helpful Hints:
01 -
- It gives you all the flavor-packed fun of nachos without juggling multiple trays in the oven.
- This casserole manages to stay both hearty and endlessly adaptable—leftovers always seem to vanish by lunchtime the next day.
02 -
- Rushing the layering step once led to soggy chips in the center—take your time so each layer gets its moment.
- Letting the casserole sit five minutes after baking helps the cheese set, making serving so much tidier (and no one burns their mouth).
03 -
- Don’t skimp on letting the casserole rest post-bake—things really do slice and serve easier.
- Fresh grated cheese melts more beautifully than bagged shreds, adding creaminess without clumps.