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Beefy Nacho Casserole

April 16, 2014 by Kay 2 Comments

Beefy Nacho Casserole combines the great flavors of Mexican Cuisine along with tortilla chips, beef and cheese.

I am a huge fan of Mexican Cuisine, a huge, huge fan so I am always looking for new recipes to add to my collection. I also love casserole’s because they offer layers and layers of comfort.

Beefy Nacho Casserole starts with crushed tortilla chips soaked in butter for the “crust”. Next comes a layer of beef, onions, peppers and salsa. Of course you can’t have a casserole without cheese and this recipe features cheddar and pepper jack cheese.  This is all baked to marry the flavors.

Serve this with sour cream, fresh tomatoes, fresh cilantro or black olives.

Enjoy!

Kay Signature

Add butter to the crushed tortilla chips.

Add butter to the crushed tortilla chips.

Stir the ingredients together.

Stir the ingredients together.

Add the beef mixture on top of the tortilla crust.

Add the beef mixture on top of the tortilla crust.

Bake until hot and bubbly.

Bake until hot and bubbly.

Serve with your favorite toppings.

Serve with your favorite toppings.

Beefy Nacho Casserole

Beefy Nacho Casserole

Layers of comfort.

Layers of comfort.

Beefy Nacho Casserole

Beefy Nacho Casserole

 

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Beefy Nacho Casserole

Rating: 41

Yield: 6-8 Servings

Beefy Nacho Casserole

Ingredients

  • 1 (12 oz) bag tortilla chips
  • ½ c. butter, melted
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 sweet bell peppers, diced
  • 1 lb. ground chuck
  • ½ teaspoon salt
  • ¼ tsp. pepper
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 cups medium salsa
  • Grape Tomatoes for garnish
  • Sour Cream, Tomatoes, Black Olives, Cilantro for garnish

Instructions

  • Pre-Heat oven to 375 degrees .
  • Place tortilla chips in a food processor or blender and pulse into fine crumbs. Pour the mixture into a 9x 13 pan. Melt the butter and pour over the chips. Stir well to combine. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, or until golden brown and set.
  • While the crust is baking, heat oil in a large skillet over medium-high heat. Add onion and peppers and sauté for 5 minutes. Pour the onions & peppers onto a plate and set aside.
  • Add the ground chuck to the pan and add the salt and pepper. Cook the meat breaking it up as it cooks, about 7-8 minutes or until no longer pink in the center. Remove the pan from the heat and drain off any excess fat from skillet. Stir in the onion & pepper mixture, salsa, 1 cup cheddar cheese and a ½ cup of the pepper jack cheese. Scrape entire mixture onto the prepared crust. Sprinkle the remaining cheeses over the top.
  • Bake for 40 minutes. Serve with sour cream, tomatoes, black olives or cilantro.
3.1
http://www.lovefoodwillshare.com/beefy-nacho-casserole/

Adapted from Wanderlust Kitchen

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Filed Under: Beef Tagged With: Beef, Cheese, Onion, Peppers, Salsa, Tortilla Chips

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Comments

  1. kloesunny @ kloeskitchen.wordpress.com says

    April 20, 2014 at 7:44 pm

    This looks so yummy! I loved how you used the tortilla chips. 🙂 Thanks for sharing!

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  2. Laura@Baking In Pyjamas says

    April 28, 2014 at 5:24 am

    That sounds very warming and filling. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great weekend!!

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