Best Southwest Nacho Casserole Recipes

Southwest Nacho Casserole image

Provided by carolinafan

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
1 cup water
2 (1 ounce) packages taco seasoning mix
1 (4 1/2 ounce) can chopped green chilies
2 (16 ounce) cans refried beans
2 cups shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onion
1 (2 1/4 ounce) sliced ripe olives, drained
1 (12 ounce) bag gold tortilla chips (extra thick)
sour cream, if desired

Steps:

Heat oven to 350*.
Spray 13x9-inch glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in water and taco seasoning mix. Heat to boiling; cook 2 to 4 minutes, stirring occasionally until thickened.
Stir in chiles.
Spread refried beans in baking dish. Top with beef mixture. Cover tightly with foil.
Bake 30 to 40 minutes or until bubbly around the edges.
Uncover; sprinkle with cheese, tomato, onions and olives.
Arrange 18 to 20 tortilla chips around outside edges of baking dish. Bake uncovered about 10 minutes longer or until cheese is melted.
If desired top with sour cream.
Serve with remaining tortillas for scooping.

Nutrition Facts : Calories 520.6, Fat 26.5, SaturatedFat 9.8, Cholesterol 90, Sodium 673.9, Carbohydrate 39.5, Fiber 7.4, Sugar 1.9, Protein 32

Southwest Nacho Casserole Recipe from Old El Paso image

Provided by @MakeItYours

Number Of Ingredients 11

2 lb lean (at least 80%) ground beef
1 cup water
2 envelopes (1 oz each) Old El Paso™ 25% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cans (16 oz each) Old El Paso™ fat-free refried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired

Steps:

Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Step 2 Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
Step 3 Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
Step 4 Bake 30 to 40 minutes or until bubbly around edges.
Step 5 Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.

Southwest Nacho Casserole image

Provided by @MakeItYours

Number Of Ingredients 11

2 lb lean (at least 80%) ground beef
1 cup water
2 envelopes (1 oz each) Old El Paso® 25% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chiles
2 cans (16 oz each) Old El Paso® fat-free refried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.
Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
Bake 30 to 40 minutes or until bubbly around edges.
Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.