Cheesy Nacho Casserole (Printable)

Layered Tex‑Mex casserole of spiced beef, chips and melted cheddar, topped with sour cream and cilantro.

# Ingredient List:

→ 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 to taste
09 - Black pepper to taste

→ Dairy

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 cup sour cream, for topping (optional)

→ Chips

13 - 5 cups tortilla chips, lightly crushed

→ Toppings

14 - 1/2 cup sliced black olives, optional
15 - 2 green onions, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - Fresh jalapeños, sliced, optional

# Directions:

01 - Set oven to 375°F.
02 - Heat a large skillet over medium-high. Add ground beef and chopped onion. Sauté, breaking up the beef, until browned and onion is tender, 5 to 7 minutes. Drain excess fat.
03 - Add garlic and cook 1 minute until aromatic. Stir in taco seasoning, black beans, diced tomatoes with green chilies, and frozen corn if using. Simmer 3 to 4 minutes to blend flavors. Season lightly with salt and pepper.
04 - Spread half of the tortilla chips in a 9x13-inch baking dish. Layer half of the beef mixture over the chips, then sprinkle with half each of shredded cheddar and Monterey Jack cheese. Repeat layers.
05 - Bake uncovered for 20 minutes until the cheese is melted and golden brown.
06 - Remove from oven and let rest 5 minutes. Garnish with sour cream, sliced olives, green onions, cilantro, and jalapeños as desired. Serve immediately.

# Expert Tips:

01 -
  • You can toss in whatever toppings you like and it will still taste joyful after a long day.
  • It bakes up warm and gooey in under an hour, making it a true weekday hero.
02 -
  • If you use wimpy chips, they truly will disappear into mush—spring for a sturdy bag.
  • Letting the meat mixture cool just a couple minutes before layering stops the bottom chips from getting too soggy.
03 -
  • Let the assembled casserole sit for a minute before baking so the chips soak up just the right amount of juice.
  • Shred your own cheese for a smoother melt and fewer weird additives.

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