Beefy Nacho Casserole

Okay, so casseroles aren’t usually my thing… but Nachos, cheese, and beef totally are.  Nachos + Beef + Cheese all together in this Beef Nacho Casserole? Um, heck yes.

Beef Nacho Casserole

So I did something really crazy in this recipe and it involves these guys:

Beef Nacho Casserole


Yep, tortilla chips. And look, no lard! I was kind of dissappointed when I read that. You guys know I love lard.

So you know how when you make a graham cracker crust you just combine fine graham cracker crumbs with melted butter and bake it for a little bit to set up? Well, I figured that there is no reason why I shouldn’t be able to do this with tortilla chips… so I went ahead and did it.

And guys…

Beef Nacho CasseroleIt’s yummy. The crumbs don’t bake into a hard crust, but rather form a buttery-crunchy delicious base for the rest of the toppings to sit upon. Mmmm.

The rest of the ingredients should seem pretty familiar, if you’ve ever had nachos. And I really hope you’ve had nachos, because if you haven’t then you aren’t really living.

Just look at all that gooey & bubbly goodness:

Beef Nacho CasseroleAnd then, because you like to eat healthy, just sprinkle a few cilantro leaves on top for color… and nutrients?

Beef Nacho CasseroleCut yourself a big ole’ piece.

Beef Nacho Casserole

And help yourself to a bite.

Beef Nacho Casserole

The husband and I ate ALL of this in, like, two days. And I’m pretty darn proud of that.

Beef Nacho Casserole

Beefy Nacho Casserole
Prep time
Cook time
Total time
Serves: 6
  • 1 (12 oz) bag tortilla chips
  • ½ c. butter, melted
  • 2 tablespoons grapeseed oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 pound lean ground beef
  • ½ teaspoon garlic salt
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepperjack cheese
  • 1 jar (16 ounces) medium-hot salsa
  • 1 can (2.2 ounces) sliced black olives, drained (about ¼ cup)
  • 3 large green onions, trimmed and sliced
  • ¼ c. chopped cilantro
  1. Heat oven to 375 degrees . Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13 x 9 baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
  2. Meanwhile, heat oil In large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
  3. Pour the jar of salsa into a large bowl. Fold the cooked meat mixture, 1 cup of the cheddar cheese, ½ cup of pepperjack cheese, and olives into the salsa. Scrape entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
  4. Bake at 375 degrees for 30 minutes. Sprinkle green onions and cilantro evenly over the top.






  1. Kristen says

    So this is very similar to a taco casserole I make. Here’s a couple suggestions I do. You don’t have to pulse up the tortilla chips. You can just crunch them up in the bottom of your dish (especially great if you’re pressed for time-or just lazy like me!), and if you mix in a can of tomato sauce with the beef, just pour that on top of your tortilla chips and you won’t have to use any butter. Gives a little extra flavor also. Try it! I promise it still comes out just like a soft crust, just faster and easier! :-) I’m definitely going to try adding in the peppers to my casserole-yum!

  2. Lib says

    I use a can of tomato sauce or pasta sauce and use corn tortillas instead of chips. Can then be layered like a lasagna casserole.

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