Cheesy Nacho Casserole (Printable version)
Layered beef, beans, chips and melty cheeses finished with sour cream, olives, cilantro and jalapeños.
# 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, to taste
09 - Black pepper, to taste
→ Dairy
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 cup sour cream, optional, for topping
→ Chips
13 - 5 cups tortilla chips, lightly crushed
→ Toppings
14 - 1/2 cup sliced black olives, optional
15 - 2 green onions, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - Fresh jalapeños, sliced, optional
# How to make it:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium-high heat, add ground beef and chopped onion. Cook, breaking up the meat, until beef is browned and onion is soft, about 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic and cook for 1 minute, stirring. Mix in the taco seasoning, black beans, undrained diced tomatoes with green chilies, and frozen corn if using. Simmer for 3 to 4 minutes for the flavors to meld. Season with salt and black pepper.
04 - In a 9x13-inch baking dish, arrange half the tortilla chips across the bottom. Spoon half the meat mixture over the chips, then sprinkle with half the shredded cheeses. Repeat layers with remaining chips, meat mixture, and cheeses.
05 - Bake casserole uncovered for 20 minutes until the cheese is melted, bubbling, and golden.
06 - Remove from oven and let rest for 5 minutes. Top with sour cream, black olives, green onions, cilantro, and jalapeños as desired. Serve immediately.
# Expert tips:
01 -
- It’s the kind of meal you can build with whatever odds and ends you find in your fridge.
- Somehow, no two bites taste the same—melty, crunchy, spicy, and creamy, all in one forkful.
02 -
- If you use greasy chips, the bottom gets soggy—choose sturdy ones and crush gently.
- Freshly shredded cheese transforms the melt and flavor—skip the pre-grated kind if you can.
03 -
- Bake uncovered for maximally golden cheese; covering steams it and dulls the crunch.
- Layer chips just before baking—earlier, and they lose their edge.