“What do you call cheese that isn’t yours? Nacho cheese!” – overheard on the local elementary school playground
Well maybe it is your mom’s casserole. This is a very basic dish that is great for satisfying the kid’s tastes. It has a little of the mexican flavors, and with the tortilla chips and cheese it is a winner in our household.
Cheesy goodness. Nachos to eat with a fork. I spiced mine up with some jalapeno rings and a bit of hot sauce, but put that on my plate at the end, so the kids would still eat it.
I used frozen corn versus the canned stuff.
I found it was easiest to pulverize the chips still in the bag first.
I like to use a potato masher to break up the beef as it is cooking.
The beef mixture is done.
Layer the beef first.
Then cheese and repeat.
Fresh out of the oven.
Beef Nacho Casserole
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 6 servings |
- 1 pound ground beef
- 1 1/2 cups chunky salsa
- 1 (10 ounce) can whole kernel corn, drained
- 3/4 cup creamy salad dressing (e.g. Miracle Whip)
- 1 teaspoon chili powder
- 2 cups crushed tortilla chips
- 2 cups Colby cheese
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.
Amount Per Serving Calories: 497 | Total Fat: 33.6g | Cholesterol: 98mg Powered by ESHA Nutrient Database