Best Verde Nacho Casserole Recipes
BEEFY NACHO CASSEROLE
We're officially giving our permission to add nachos to the meal plan.
Provided by Julia Levy
Categories Casserole
Time 45m
Number Of Ingredients 16
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.
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
LAYERED NACHO BAKE
A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.
Provided by Holly J Chadwick
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
- Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
- Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 21.7 g, Cholesterol 30.4 mg, Fat 11.8 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 554.1 mg, Sugar 1.6 g
NACHO CHEESE CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 16 total servings (8 servings per pan)
Number Of Ingredients 21
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.
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