This Nacho Casserole is an easy, cheesy Tex-Mex dinner made with seasoned ground beef, tortilla chips, beans, salsa, and melted cheese. Perfect for busy weeknights, game day, or potlucks, this layered nacho bake delivers bold flavor in every scoop—without the mess of traditional nachos.
Ingredients
- 1 pound ground beef lean preferred
- 1 tablespoon olive oil
- 1 1-ounce packet taco seasoning
- 1 cup salsa mild or medium
- 1 10-ounce can diced tomatoes with green chilies, undrained
- 1 15-ounce can black beans or pinto beans, drained and rinsed
- 1 cup corn kernels optional
- 6 –7 cups sturdy tortilla chips
- 2½ –3 cups shredded cheese cheddar, Colby Jack, or Mexican blend
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Season lightly with salt and pepper.
- Drain excess grease. Stir in taco seasoning, salsa, and diced tomatoes with green chilies. Simmer for 2–3 minutes until well combined.
- Spread a layer of tortilla chips evenly in the baking dish.
- Top with half of the beef mixture, followed by half of the beans, corn, and shredded cheese.
- Repeat layers once more, finishing with cheese on top.
- Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and lightly golden around the edges.
- Remove from oven and let rest for 5–10 minutes before serving.
Notes
- Use thick, sturdy tortilla chips to prevent sogginess.
- Drain the beef well to avoid excess grease.
- Add fresh toppings just before serving for best texture and flavor.