Beef Nacho Casserole
"A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese."
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 lb ground beef
- 1 1⁄2 cups chunky salsa
- 1 (10 ounce) can whole kernel corn, drained
- 3⁄4 cup creamy salad dressing (e.g. Miracle Whip)
- 1 teaspoon chili powder
- 2 cups crushed tortilla chips
- 2 cups colby cheese
directions
- Preheat the oven to 350 degrees F.
- Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned.
- Drain grease.
- Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef.
- In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
- Bake for 20 minutes uncovered in.
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Reviews
-
I love that this uses items that I pretty much always have in the house. I added onion to the ground beef when I cooked it. I used mayonnaise and added a bit of sugar and vinegar to get that Miracle Whip tanginess. I also added some cumin for extra Mexican flavor. I recommend adding the cheese on top halway through baking bacause my cheese got very dried out. Thanx for posting this! -
We enjoyed this easy but tasty casserole. Made as written. Thanks Cucina. Bullwinkle
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
