Cheesy Nacho Casserole (Printable View)
Layers of seasoned beef, tortilla chips, black beans and melted cheddar, baked until bubbly and topped with cilantro and jalapeños.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) black beans, rinsed and drained
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 cup frozen corn, optional
→ Spices & Seasonings
07 - 1 packet (1 ounce) taco seasoning
08 - Salt and black pepper, to taste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 1/2 cup sour cream, optional, for topping
→ Chips
12 - 5 cups tortilla chips, lightly crushed
→ Toppings
13 - 1/2 cup sliced black olives, optional
14 - 2 green onions, thinly sliced
15 - 1/4 cup fresh cilantro, chopped
16 - Fresh jalapeños, sliced, optional
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat a large skillet over medium-high heat. Add ground beef and chopped onion; cook, stirring frequently and breaking up the meat, until the beef is browned and onion is translucent, about 5 to 7 minutes. Drain excess fat.
03 - Add minced garlic; cook for 1 minute until fragrant. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer for 3 to 4 minutes to blend the flavors. Season with salt and black pepper to taste.
04 - Arrange half the tortilla chips in the bottom of a 9x13-inch baking dish. Spread half the beef mixture evenly over the chips, then sprinkle with half the cheddar and Monterey Jack cheese. Repeat layering with remaining chips, beef mixture, and cheeses.
05 - Bake uncovered for 20 minutes, or until cheese is melted, bubbling, and lightly golden.
06 - Remove from oven and allow to rest 5 minutes. Top with sour cream, black olives, green onions, cilantro, and fresh sliced jalapeños as desired. Serve immediately.
# Expert Advice:
01 -
- It’s the ultimate comfort food you can pull off without exhausting yourself or dirtying every dish.
- This casserole is a guaranteed win on game night or whenever hungry people show up unexpectedly.
02 -
- Don’t crush the chips too much, or you’ll end up with nacho mush rather than crispy layers.
- I once forgot to drain the beans—extra liquid made the bottom layer disappointingly soggy, so always strain them first.
03 -
- Layer cheese close to the chips to help shield them from too much sauce, keeping that essential crunch longer.
- Let the casserole cool for five minutes before serving—this keeps slices from sliding apart and burning eager mouths.