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
How much is a serving size for the nutritional values given? 1 cup, 2 cups, 1/2 cup?
Hi Laura, I don’t have the serving size in cups, 1 serving of this recipe is simply 1/6th of the casserole.
Love this recipe
Needed something new to make for taco Tuesday. Perfect 😋
This was easy and delicious ice made it twice in gone wk everyone loved it
Hi Donna,
Glad you loved this recipe, it always gets gone at our house too!
– Linda
Made this lastnight. Everyone was pleased. I did add a layer of refried beans between the crust and beef mixture. Will be making it again in the future.
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.