Cheesy Nacho Casserole (Printable)

Tex-Mex bake of seasoned beef, tortilla chips and melted cheddar, finished with sour cream and cilantro.

# What You'll 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 ounce packet 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 (190°C).
02 - Heat a large skillet over medium-high heat. Add ground beef and chopped onion; cook, breaking up meat, until browned and onion has softened, about 5 to 7 minutes. Drain excess fat.
03 - Stir in minced garlic and cook for 1 minute. Add taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer 3 to 4 minutes for flavors to blend. Season to taste with salt and black pepper.
04 - Arrange half the crushed tortilla chips in the bottom of a 9x13-inch baking dish. Spread half of the beef mixture over chips, then sprinkle with half of the shredded cheeses. Repeat layers with remaining chips, beef mixture, and cheeses.
05 - Bake uncovered for 20 minutes, or until cheese is melted, bubbly, and golden.
06 - Remove from oven and let rest for 5 minutes. Top with sour cream, black olives, green onions, cilantro, and fresh jalapeños as desired. Serve immediately.

# Expert Advice:

01 -
  • Getting those swoon-worthy cheese pulls is nearly effortless, and everyone always wants a bigger scoop.
  • Cleanup is a breeze and you can play with the layers depending on what’s in your fridge.
02 -
  • If you crush the chips too finely they’ll disappear into mush—leave big pieces for bites of crunch.
  • Letting it rest before serving keeps the cheesy layers neat and helps everything set just right.
03 -
  • Let the casserole cool five minutes before slicing so it holds those gorgeous layers.
  • Roast the corn quickly in a pan for a caramelized boost if you have a spare minute.

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