A Nacho Casserole is one of my easy, weeknight dinner recipes when time is short but I need something really substantial. I am HUNGRY at the end of a long day people! This nacho bake is loaded with ground beef, black beans, corn, cheese and corn tortilla chips. And don’t worry because this stuff is super kid friendly so go grab your shopping list for the ingredients to this Easy Beef Nacho Casserole.
Time for a bit of honesty from your favorite food blogger. I’ve had this recipe and these photos for over TWO YEARS sitting in my “to publish” files but somehow, it was lost in the shuffle. I’ve been working on a new e-cookbook the past few weeks and in my search for a specific photo, I came across these long forgotten, gorgeous photos. I immediately went to my blog to run a search because I couldn’t remember ever publishing it, and I was right!
I apologize that you have had to wait for so long.
This casserole is always a favorite for me because it literally comes together in a few minutes and it is always a favorite for my kids because they love anything called NACHOS!
To save time in the evenings, I will make this in the morning before leaving home. I pull out my favorite 9×13 glass baking pan with a lid, throw it all together, put the lid on and keep it in the fridge until I get home later that night when I toss it in the oven. So easy!
Looking for another quick and easy southwest dinner recipe? My Black Bean & Green Chili Quesadillas will hit the spot, so jump on over and print the recipe before you forget!Print
- 1 lb lean ground beef, cooked
- 2 – 14 oz cans petite diced tomatoes, drained
- 2 – 15 oz can black beans, drained and rinsed
- 11 oz can corn, drained
- 28 oz can green chili enchilada sauce
- 2 cups shredded cheddar cheese
- 11 oz bag corn tortilla chips
- avocado and sour cream (optional toppings)
- Preheat oven to 350 degrees and spray a 9×13 inch pan with non-stick spray.
- In a medium bowl, mix together the cooked beef, black beans, corn and tomatoes.
- In the bottom of the pan, spread a thin layer of the enchilada sauce. Lay down 1/3 of the corn chips and crush them a bit with your hands. Top the chips with half of the bean mixture, then half of the cheese, then 1/3 of the enchilada sauce. Repeat one more time.
- Top the casserole with the last 1/3 of the chips and enchilada sauce. Bake uncovered for 30 – 40 minutes until the casserole is bubbly along the edges of the pan.
- Serve with diced avocado and sour cream if desired.
- Serving Size: 1/10th
- Calories: 423
- Sugar: 6g
- Sodium: 1109mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 50mg