Best Renees Nacho Casserole Recipes

BEEFY NACHO CASSEROLE

Steps:

• Preheat oven to 400°F with oven rack in top third of oven. Heat oil in a large skillet over medium-high. Add onion and garlic; cook, stirring often, until translucent, about 4 minutes. Add ground beef, chili powder, cumin, oregano, and paprika, and cook, stirring often, until beef is no longer pink, about 6 minutes. Stir in salsa, taco sauce, and broth; cook, stirring often, until slightly thickened, about 3 minutes. Stir in beans and cilantro.
• Lightly coat a 13- x 9-inch, 3-quart baking dish with cooking spray. Spread one-third of the chips (about 2 cups) on bottom. Top with half of the beef mixture (about 3 cups). Spread another layer of tortilla chips over beef, and sprinkle with 1 1/2 cups of the cheese. Top with remaining half of beef mixture, and sprinkle with remaining chips and cheese. Cover with aluminum foil, and bake in preheated oven until mixture is starting to bubble around the edges, 15 to 20 minutes.
• Uncover and continue to bake until lightly browned and bubbly, about 5 more minutes. Garnish with chopped cilantro.

NACHO CHEESE CASSEROLE

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

BEEF NACHO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
• Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the whole tortilla chips in an ovenproof dish. Sprinkle over the cheese, add jalapeno slices of using and repeat the process until you have 3 layers. Bake until the cheese has melted.

RENEE’S NACHO CASSEROLE

Steps:

• Lightly grease a 2 quart baking dish. Put uncooked rice on bottom. Brown hamburger and drain. (If using chicken, cook and dice the chicken). Stir in corn (drained), Mexican tomatoes (undrained), and water. Mix together seasoning (if you want it spicier add more of seasoning package) and sour cream, then add to other ingredients. Pour into casserole dish. Cover and bake at 350 degrees for 30 minutes. Top with cheese and chips and bake for 5 minutes uncovered until cheese is melted. You can substitute Salsa for the Mexican tomatoes and taco seasoning. I always put the cheese on top and then the chips so the chips don't get soggy.

SPICY NACHO BAKE

Steps:

• In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.