Nacho Casserole
Enjoy Tex-Mex flavors with this beefy nacho casserole recipe. Layers of beef, beans, tortilla chips, and cheese create a memorable meal.
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This nacho casserole is a cozy Tex-Mex classic that’s as satisfying as it is simple. Ground beef, black beans, corn, and salsa come together in a savory, flavorful filling, layered with tortilla chips and plenty of melty cheese. It’s a one-dish wonder that always gets devoured, whether you’re serving it for a weeknight dinner or a casual get-together.
With pantry-friendly ingredients and just a few steps, it’s easy to pull together and even easier to customize. The combination of textures—crunchy chips, creamy cheese, and hearty filling—makes every bite something to look forward to.
What You’ll Like About This Recipe
- Weeknight-friendly prep. You only need to brown the beef, stir in a few pantry ingredients, and layer everything in a baking dish. The oven does the rest, turning the filling hot and bubbly while the cheese melts and the chips crisp on top.
- Big Tex-Mex flavor. Taco seasoning, salsa, green chiles, and pepper jack (or cheddar) give this casserole the familiar flavors of tacos and nachos without needing a long ingredient list. The beans and corn soak up the spices and salsa, so every bite tastes fully seasoned.
- Great use of pantry staples. This recipe leans heavily on things you may already have: canned beans, salsa, corn, taco seasoning, and tortilla chips. It’s an excellent “use what’s on hand” option when you want something fun and comforting without an extra grocery trip.
- Perfect for sharing. This casserole slices neatly and serves well for family dinners, game days, or casual gatherings. You can set out extra toppings like sour cream, jalapeños, and avocado so everyone can dress up their portion just like a plate of nachos.
Ingredient Notes
- Ground beef (85%) – A moderately lean ground beef gives you enough fat for flavor without making the casserole greasy. If your beef renders a lot of fat, you can spoon some off before adding the other ingredients.
- Onion and garlic – These aromatics build the savory base for the filling. The onion softens and sweetens as it cooks with the beef, and the garlic adds warmth and depth without overpowering the taco seasoning and salsa.
- Green chiles – Mild canned green chiles bring gentle heat and a soft, roasted pepper flavor. They also add moisture and texture. If you prefer more spice, you can use hot green chiles instead of mild.
- Taco seasoning packet – This shortcut adds chili, cumin, paprika, and other spices in one quick step. A standard packet works well, but if you’re sensitive to salt, look for a low-sodium version or hold back a bit on any added salt.
- Salsa – Salsa acts as both a seasoning and a saucy element. Using your favorite brand ensures a flavor you already love, whether that’s chunky, smooth, mild, or extra spicy. Thicker salsa will give a thicker filling; thinner salsa makes it a bit more saucy.
- Black beans – Drained and rinsed black beans add protein, fiber, and a creamy bite that holds up well in the oven. Pinto beans or a mixed bean blend can be used if that’s what you have.
- Corn – Frozen (and thawed) corn kernels add sweetness, color, and extra texture. Fire-roasted frozen corn is a nice touch if you want a subtle smoky note.
- Tortilla chips – The chips provide both structure and crunch. The ones layered in the middle soften slightly as they soak up the filling, while the top layer stays crispy and gives you that satisfying nacho bite.
- Pepper jack or cheddar cheese – Pepper jack adds a bit of spice and melts beautifully, while cheddar provides a familiar, sharp flavor. You can use a mix of the two or even a Mexican blend cheese for maximum melt and flavor.
Steps to Make Nacho Casserole
- Prepare the baking dish and oven by greasing the casserole and preheating the oven so it’s ready as soon as your filling is done.
- Brown the ground beef in a large skillet, starting by letting it cook undisturbed so it can develop some color on the bottom before you begin breaking it into small crumbles.
- Add the chopped onion to the skillet and continue cooking, stirring occasionally, until the onion softens and the beef is fully cooked with no pink remaining.
- Stir in the garlic and cook briefly until fragrant, taking care not to let it scorch on the bottom of the pan.
- Add the chopped green chiles, taco seasoning, salsa, drained black beans, and corn to the skillet, stirring until everything is evenly coated and the mixture comes up to a gentle simmer.
- Taste the filling and season with salt and pepper as needed, then let it simmer for a few minutes so the flavors meld and the mixture thickens slightly.
- Spread half of the beef and bean mixture in the prepared baking dish, then sprinkle with half of the cheese and half of the tortilla chips, breaking the chips slightly so they layer evenly.
- Add the remaining filling over the chips, followed by the rest of the cheese and tortilla chips, making sure the top layer of chips and cheese is fairly even.
- Bake until the cheese is melted and the casserole is hot and bubbling around the edges, then let it rest briefly before scooping into bowls or cutting into squares.
Pro Tips
- Crush the tortilla chips lightly as you layer so you don’t end up with big, awkward shards that are hard to cut through once baked.
- Thicken the filling slightly on the stovetop before layering; if it’s very loose, the chips will soften too much and the casserole may be soupy instead of scoopable.
- Grate your own cheese if possible; freshly shredded cheese melts more smoothly than pre-shredded cheese, which is often coated with anti-caking agents.
- Layer the chips away from the very bottom of the dish to prevent them from getting soggy; keeping them in the middle and on top gives the best contrast between soft and crunchy.
Recipe Variations
- Extra-spicy nacho casserole. Use hot taco seasoning, a spicy salsa, and hot green chiles, and add sliced jalapeños either in the filling or scattered over the top before baking. This variation is great for spice lovers and game-day crowds.
- Chicken or turkey swap. Substitute ground chicken or ground turkey for the beef if you want a lighter casserole. Because these meats are leaner, be sure to cook them just until done and rely on the salsa and cheese to keep things juicy.
- Loaded veggie twist. Add extras like diced bell peppers, zucchini, or finely chopped mushrooms to the skillet when you cook the onions. They’ll soften into the filling and add more bulk and nutrients without changing the overall Tex-Mex flavor.
- Different chip base. Swap plain tortilla chips for flavored varieties, such as a cheesy or lime variety, oruse thick-cut corn chips. The flavor from the chips will subtly season the casserole from top to bottom.
Serving Suggestions
- Serve with sour cream and guacamole for a creamy, cooling contrast.
- Add toppings like green onions, diced tomatoes, cilantro, or shredded lettuce.
- Pair with Mexican rice or seasoned cauliflower rice for a heartier plate.
- Brighten the meal with cucumber slices or a fresh green salad with vinaigrette.
How to Store
- Refrigerate – Let the casserole cool until just warm, then transfer leftovers to airtight containers or cover the baking dish tightly and refrigerate for up to 3 days. For best texture, avoid leaving it out at room temperature for too long before chilling.
- Reheat – Reheat individual portions in the microwave until hot, or warm larger amounts in a covered baking dish in the oven at a moderate temperature until heated through. If the chips have softened, you can add a light sprinkle of fresh cheese or a few extra chips on top during the last few minutes of reheating.
- Freeze – For best results, freeze the casserole after baking and cooling completely, either in the pan wrapped well or in individual portions. Freeze for up to about 2 months. Thaw in the refrigerator overnight and reheat in the oven until hot and bubbly, refreshing the top with a handful of fresh chips and cheese if you’d like extra crunch.
Nacho Casserole
Enjoy Tex-Mex flavors with this beefy nacho casserole recipe. Layers of beef, beans, tortilla chips, and cheese create a memorable meal.
Equipment
- 3-quart baking dish
- Large skillet
Ingredients
- Cooking spray or butter, for greasing the casserole
- 1 tablespoon vegetable oil
- 1 pound ground beef, 85% lean
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 4.5-ounce can chopped green chilies, mild
- 1 packet taco seasoning
- 1 1/2 cups salsa
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn, frozen, thawed
- Kosher salt, to taste
- Ground black pepper, to taste
- 8 ounces pepper jack cheese , or cheddar
- 6 ounces tortilla chips
Instructions
- Heat the oven to 350°F and lightly grease a 2 1/2 to 3-quart casserole.
- Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook, undisturbed, for 4 minutes. Break the beef up, add the onions, and continue cooking for 4 to 5 minutes. Add the garlic and cook for 1 minute more.
- Add the green chilies, taco seasoning, salsa, drained beans, and corn to the skillet and bring to a simmer. Taste and add salt and pepper, as needed. Reduce the heat to low and simmer for 4 to 5 minutes.
- Turn half of the mixture into the prepared baking dish and top with half of the cheese and half of the chips. top with the remaining casserole mixture followed by the remaining cheese and chips.
- Bake the casserole for 15 to 20 minutes or until the cheese has melted and the casserole filling is bubbling.
Nutrition
Calories: 671kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 87mgSodium: 1728mgPotassium: 699mgFiber: 17gSugar: 14gVitamin A: 690IUVitamin C: 38mgCalcium: 363mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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