Nacho Casserole

A hearty Tex-Mex casserole layering crunchy tortilla chips, seasoned ground beef, beans, and melted cheese for an easy weeknight dinner the whole family will love.

This Nacho Casserole transforms everyone’s favorite snack into a satisfying main dish that combines the best of Mexican-inspired flavors in one baking dish. Layers of crushed tortilla chips create a crunchy foundation for perfectly seasoned ground beef and black beans, all held together with a creamy blend of soups and zesty tomatoes with green chiles. The casserole is crowned with a generous blanket of melted cheddar and Monterey Jack cheeses that bubble to golden perfection. Ready in under 30 minutes from start to finish, this comforting dish offers bold flavors with minimal effort.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

8

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup picante sauce
  • 1/2 teaspoon chili powder
  • 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (4 ounces) chopped green chiles
  • 1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional: Cubed avocado and sour cream

Directions

  1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.
  2. In a bowl, combine soup and tomatoes. In a lightly greased 2-1/2-qt. baking dish, layer half each of the chips, beef mixture, soup mixture and cheeses. Repeat layers.
  3. Microwave on medium high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with cubed avocado and sour cream.
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