I love getting loaded nachos at restaurants- it’s one of my favorite things. However, I wasn’t sure if that could be considered a “meal” (in my eyes, it totally is. But not so much for my husband . . .), so I decided to put together all my favorite nacho toppings in a casserole.
The end result was a delicious dinner that is perfect for feeding the masses. It was incredibly easy to make and full of flavor. This dish is so simple and only requires a few simple ingredients, that the whole family will love.
This is the perfect meal for those busy nights, when you have no idea what to serve your family, or don’t know what everyone will eat.
Throw this casserole together and dinner is served.
Can I prepare this the night before and bake it the next day?
This recipe is great for making ahead of time, keeping in your fridge, then making later the next night.
The tortilla chips may be just a little more soggy, and not keep their crunch as well, but you could make it the day before and it will still be delicious.
We recommend watching it carefully as it bakes, because it may take a few extra minutes to heat all the way through.
Does this recipe freeze well?
This recipe freezes pretty well, but again, your tortilla chips will be a little more soggy, just because they will get a little wet from the sauce and ingredients.
We recommend maybe trying tortillas if you are trying to make it less soggy. Ether way, it will get a little softer with time.
We also recommend letting it thaw before putting it in the oven to bake. We advise putting it in the fridge 24 hours before baking it, to allow it to thaw.
If you put it in the oven frozen, the casserole ill burn on the edges and still be a little cold in the middle.
Watch how to make another dish, that pairs perfectly with this one, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Lime Salsa pairs perfectly with this Loaded Nacho Casserole. I love putting it on top, and making my nachos full of flavor. It’s super easy to make and comes together in minutes. Watch how simple it is to throw together, here:
Looking for more Mexican inspired cuisine? Here are a few of our favorite dishes:
- Flatbread Mexican Pizza
- Mexican Pork Chops and Rice Bake
- Slow Cooker Shredded Mexican Chicken
- Mexican Lasagna
- Ground Turkey Mexican Vegetable Skillet
Loaded Nacho Casserole Recipe
Ingredients
- 1 pound ground beef, lean
- 1 onion, diced
- 1 green bell pepper, diced
- 2 14 ounce diced tomatoes, do not drain
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 11 ounces corn, drained
- 8 ounces tomato sauce
- 4 ounces diced green chilis
- 1 ounce taco seasoning mix
- 10 ounces tortilla chips
- 2 cups cheddar cheese, shredded
Equipment
Instructions
- In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender.
- Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
- Spray a 9x13" baking pan with non-stick cooking spray.
- Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture.
- Repeat layers and then top with shredded cheese
- Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.This post was included in our 4 of the BEST EASY Casseroles video – for more inexpensive and delicious recipes like this one, click here to check it out!
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Looks yummy! I am bookmarking this to add to my next new recipe challenge this summer!
I’m currently making this. Do I leave it to simmer covered with a lid or simmer uncovered while it is on the stove?
What is the oven temp?
Hi, what temp do I heat the oven to cook??? Thanks!
Oh my goodness! Thanks for bringing that to our attention. We will adjust the recipe. Heat oven to 350 degrees.
The oven temp is 350 degrees. Sorry that was overlooked. We have since updated it!
You could do it either way. We covered it and stirred occasionally. Be sure it doesn’t scorch or burn.
Oh my stars! Loaded Nacho Casserole Yum!
I’d like to make this on a weeknight after I get home from work. Do you think this would still turn out well if I prepared the beef mixture and assembled this casserole the night before or in the morning, throw it in the fridge, and then when I get home simply heat it up? Has anyone tried this – how would cooking time be affected if the casserole is cold?
Hi Alicia, this would work fine to prepare the night before and pop it in the oven after work. Your tortilla chips will be softer than if you prepared it and threw it right into the oven. If you put it in the oven while cold, just watch it closely and make sure it is heated all the way through. It may take a few extra minutes. Hope this helps and thanks so much for stopping by our blog!
Cyd (mom of the Six Sisters)
I was wondering if you have ever froze this before or after preparing it? I am looking for freezer meals to stock my freezer before I have a baby.
Thanks,
Robin
I am wondering the same thing…how could I make this a freezer meal for those busy days?! 🙂
Thank you!
Just tried this recepie, was really simple and really fast, except i did three layers, i didnt use tomatoes but i used tomatoe sauce, and i added olives and sour cream and used shredded sharp cheddar cheese and after i put the mixture over the chips on the first layer i put some mild spicy jalepano refried beans, then a layer of chips not crushed and another layer of the mixture, added cheese and olives, then a last layer of chips with cheese and olives, just to keep it crunchy and yummy with some avocados and sour cream. yum
Made this for dinner tonight. So. Yummy! The tortilla chips got soggy after baking it, so I don’t think it’s going to taste any different once it goes in the fridge and we eat it tomorrow as leftovers (which is a great thing!) I think next time I make this, I’m going to only use 1 can of diced tomatoes and use a big can of black olives instead (because I’m obsessed with black olives!) Hopefully this will get rid of some moisture so the tortilla chips will stay a little more crunchy next time. Thanks for this great dinner recipe!
This does freeze well…instead of tortilla chips I used the large round whole wheat tortillas.
I read your comments regarding freezing this recipe to bake & eat in the future OR assembling ahead of time & then baking later that day or the next —> doing that creates an issue of soggy chips.
***My solution for this:
A). Follow Steps 1-2 of recipe. This uses all ingredients EXCEPT the cheese & chips.
[This results in preparing the “seasoned
meat/ beans/veggie mixture”.]
B). STOP, allow the mixture to cool, & transfer it to a freezer bag or appropriate container for the freezer.
*If you want, you can also place the shredded cheese in a separate freezer bag or container to freeze.
C). Freeze.
TO PREPARE FOR MEAL:
D). Remove from freezer & thaw.
[Thaw in refrigerator: about 24 hrs.**]
E). Follow Steps 3-6 of original recipe.
These are the steps for assembling then baking the casserole.
F). ENJOY! 😋 YUM!
I’ve used similar solutions for other recipes. This allows you to do most of the “work” in advance while still producing a great final product!
**You can speed up the thawing process by defrosting the meat mixture in the microwave. —>Be careful to just thaw; for best results, don’t recook! Do NOT defrost cheese in the microwave because it will likely begin to partially melt! If in a sealed freezer bag, the shredded cheese can be thawed by submerging it in a container of cool water. (Do NOT submerge cheese in warm water or it will likely become partially melted.)