Savory meets cheesy in our Beef Nacho Casserole. It’s a hearty blend of lean beef, creamy cheddar and pepperjack, and a mix of onions, bell peppers, olives, and tortilla chips.
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, yes, please!
This Nacho Cheese Casserole is yummy. The tortilla chip 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 beef 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 in this nachos casserole.
Table of Contents
Reasons to Love This Nacho Casserole
- It’s a versatile recipe that allows for easy customization with various toppings and spices to suit any taste.
- It’s an all-in-one dish, combining protein, dairy, and vegetables, minimizing cleanup and preparation time.
Recipe Ingredients
- Shredded Cheddar and Pepper Jack Cheese: These cheeses melt into gooey, creamy layers with a mild to spicy flavor.
- Medium-Hot Salsa: Salsa brings a tangy, slightly spicy taste and a moist texture that infuses the casserole with vibrant flavor.
- Red and Green Bell Peppers: Provide a sweet and slightly bitter contrast and add crunch and vibrant color.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Variation: Instead of ground beef, try using pulled pork, shredded chicken, or use ground turkey. Pulled pork introduces a sweet, smoky richness, while shredded chicken offers a lighter, yet hearty alternative. Ground turkey is another excellent option, providing a leaner choice.
- Seasoning Alternative: For a flavorful twist on the Beef Nacho Casserole, consider incorporating a blend of cumin, chili powder, and smoked paprika. This trio deepens flavors with earthy, spicy, and smoky for a richer aroma and taste.
How to Make Beef Nacho Casserole
Step #1: Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 13×9″ baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
Step #2: Meanwhile, heat oil in a 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 the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet.
Step #3: Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, ½ cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
Step #4: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
Expert Tips
- Butter Distribution: When mixing the tortilla chip crumbs with melted butter, ensure even distribution to avoid dry spots. This helps create a consistent crust.
- Beef Browning Technique: For the most flavor, brown the ground beef until it develops a slight crust before adding the peppers and onions. This caramelization adds depth to the dish.
Frequently Asked Questions
To add more heat, consider using a hot salsa, adding diced jalapeños to the beef mixture, or sprinkling in crushed red pepper flakes before baking.
This casserole pairs wonderfully with a side of guacamole, sour cream, and a fresh salad or grilled vegetables for a balanced meal.
Storage Info
Store the Beef Nacho Casserole in an airtight container in the refrigerator for up to 3 days. While it’s possible to freeze the casserole for up to 2 months, note that the texture of the tortilla chips may soften upon thawing.
To reheat, cover with aluminum foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes.
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Beef Nacho Casserole Recipe
Ingredients
- 1 12 oz bag tortilla chips
- 1/2 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
- 1/2 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
- 1/4 c. chopped cilantro
Instructions
- Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 13×9" baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
- Meanwhile, heat oil in a 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 the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet.
- Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, ½ cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
NOTES
Nutrition
Hey! I was wondering if this could be Frozen?
I haven’t tried it myself (so don’t quote me on this), but I don’t see why not! Maybe make it in a disposable foil lasagna pan?
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!
I have this in the over do haven’t tried it yet, but I do have a nacho casserole recipe that calls for crushed up chips on the bottom and enchilada sauce with the meat…. My family doesn’t care for it as we feel the chips are too soggy. I hope this gives more of a cheese cake like crust since it is baked before the topping is put on.
I love the way you made a “crust” with the crumbled nachos! Brilliant, pinned to try, thanks!
Thanks, Jenna! This is a fun recipe 🙂
I made this tonight and it was amazing!! Thank you!
You are more than welcome, Sarah!
Hi! Was wondering if anything can be subsituted for grapeseed oil?
Hi Holly! Yes, you could just olive oil, vegetable oil, or canola oil 🙂