Nacho Beef Casserole

Layers of seasoned ground beef, beans, salsa, tortilla chips, and sharp/stretchy Mexican cheese. Imagine a commingling of nachos and lasagna. Easy, savory, gluten-free, and perfect for game day.

Course Appetizer, Main Course, Snack

Cuisine American, Mexican

Diet Gluten Free

Keyword easy party food, game day, ground beef, nachos, tortilla chips

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 674kcal

Author Robin Miller

Equipment

9x13 Baking Pan

Ingredients

Cooking spray
1 pound ground beef any fat level
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
1/2 cup salsa of choice
1/2 cup tomato sauce
15- ounce can seasoned black beans undrained (see note above)
3 cups crushed tortilla chips divided
3 cups shredded Mexican cheese blend divided

Optional Toppings

Sour cream
Avocado
Black olives
Green onions
Fresh cilantro
Fresh or pickled hot peppers such as pepperoncini or jalapeño

Instructions

Preheat the oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray.
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
Add the chili powder, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the beef in the pan and stir to coat. Cook for 1 minute, until the spices are fragrant.
Fold in the salsa and tomato sauce. Fold in the black beans and bring to a simmer. Remove the pan from the heat.
Spread 1 cup of the chips in the bottom of the prepared pan. Top the chips with half of the beef mixture. Top the beef with 1 cup of chips and 1 1/2 cups of the shredded cheese.
Repeat layers, using the remaining beef, remaining chips, and remaining cheese.
Cover with foil (to prevent sticking, spray the foil with cooking spray) and bake for 15 minutes. Uncover and bake for 5 to 7 more minutes, until the cheese melts.
Top with desired toppings and serve.

Nutrition