Nacho Casserole

Square overhead shot of a plate of nacho casserole with toppings.

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5 from 5 votes

Layers of tortilla chips, seasoned ground beef, salsa, and cheese!

Course Dinner

Cuisine Mexican

Keyword nacho casserole, nacho casserole with ground beef, nacho chip casserole, tortilla chip casserole

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 678kcal

Author Blair Lonergan

Ingredients

1 lb. lean ground beef
½ cup diced onion
12 ounces chunky salsa
1 cup frozen corn kernels
½ cup sour cream, at room temperature
1 tablespoon chili powder
½ teaspoon kosher salt, plus more to taste
Ground black pepper, to taste
2 cups coarsely crushed tortilla chips or Nacho flavored Doritos, divided (measured after crushing)*
1 cup grated cheddar cheese, divided
Optional toppings: chopped tomatoes, additional sour cream, pickled red onion, guacamole or avocado, sliced green onion, sliced olives, sliced jalapeno pepper, chopped iceberg lettuce

Instructions

Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink. Drain off the excess grease. Stir in salsa, corn, sour cream, chili powder, salt, and pepper. Taste and adjust the seasoning if necessary.
Spread half of the meat mixture in the bottom of the prepared dish. Add 1 cup of crushed chips, then ½ cup of grated cheese. Repeat the layers one more time.
Bake, uncovered, until heated through and the cheese melts, about 20 minutes. If the chips start to get too dark and toasted before the filling is warm, just cover the casserole loosely with aluminum foil. Garnish with optional toppings.

Notes

Don't crush the chips into very fine crumbs. You want to still have small bites of chips so that the dish resembles nachos. Just a gentle, coarse crush so that the chips are in slightly smaller pieces works best.

Nutrition