Print

Layered Nacho Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Layered Nacho Casserole combines all the bold flavors of classic nachos into a hearty baked dish with seasoned beef, crunchy tortilla chips, beans, salsa, and plenty of melted cheese. It’s a crowd-pleasing meal that’s perfect for family dinners, game days, or casual gatherings.

Ingredients

  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 packet taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1/2 cups salsa
  • 8 ounces tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced tomatoes
  • 1/2 cup sliced black olives
  • 1/4 cup sliced jalapeños (optional)
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 sliced avocado or 1/2 cup guacamole (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Heat the olive oil in a skillet over medium heat and cook the onion until softened.
  3. Add the garlic and ground beef or turkey, cooking until browned. Drain excess fat if necessary.
  4. Stir in the taco seasoning, black beans, and salsa. Simmer for 3 to 5 minutes.
  5. Spread a layer of tortilla chips across the bottom of the prepared baking dish.
  6. Spoon half of the meat mixture over the chips and sprinkle with half of the cheddar and Monterey Jack cheeses.
  7. Repeat the layers with the remaining chips, meat mixture, and cheeses.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
  9. Top with diced tomatoes, black olives, jalapeños, green onions, cilantro, sour cream, and avocado or guacamole before serving.

Notes

  • Use shredded rotisserie chicken instead of ground beef for a different variation.
  • Add corn, diced bell peppers, or sautéed mushrooms for extra vegetables.
  • Substitute Pepper Jack cheese for a spicier flavor.
  • For a vegetarian version, replace the meat with extra beans and vegetables.
  • Drizzle queso over the finished casserole for extra cheesiness.
  • Prepare the meat mixture ahead of time and assemble just before baking to keep the chips crisp.
  • Store leftovers in the refrigerator for up to 3 days, keeping fresh toppings separate.
  • Freeze only the cooked meat mixture for up to 3 months and assemble with fresh chips before baking.

Nutrition

Find it online: https://thefamilycooking.com/layered-nacho-casserole/