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
- 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
- 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.
- 9 x 13 baking dish