Loaded Nacho Casserole Recipe
This Loaded Nacho Casserole is the perfect dinner, the whole family is going to love. It's quick, delicious, and a great way to use all those leftovers.
9 x 13 baking dish
- 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.
Calories: 640kcal | Carbohydrates: 64g | Protein: 31g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 856mg | Potassium: 919mg | Fiber: 14g | Sugar: 5g | Vitamin A: 918IU | Vitamin C: 24mg | Calcium: 329mg | Iron: 5mg