Loaded nachos aren’t just fantastic bar food, they also make for great fusion cuisine when you bring them in the wake of the mighty casserole. Our loaded nacho and chili casserole is both satisfying and nourishing, plus, it’ll have you coming back for more.
Nacho & Chili Casserole: Your At-Home Instructions
Our nacho casserole invites you on a culinary journey to Mexico, as it combines two typical national specialties in one: a spicy chili con carne and crispy nachos. The preparation is very simple. Start by whipping up a classic chili. Afterwards, pour it into a casserole dish, sprinkle tortilla chips and cheese over it, and then let the oven do its things. Sounds easy, right? Then, let’s get started.
Before you get cooking, make sure that your kitchen and pantry have got the goods! You will need ground beef (or a vegan ground beef alternative), diced tomatoes, a handful of spices, onion, garlic, bell peppers, canned corn, kidney beans, tortilla chips, and grated cheese.
First, brown the ground beef in oil. Then add the onion, garlic, bell pepper, salt, pepper, and other spices, as well as the tomato paste. Sauté briefly and deglaze with the diced tomatoes and broth. Now the sauce needs about 15 minutes to simmer. In the meantime, drain the canned corn and beans. Give the beans a good rinse and then add both to the sauce. Let everything briefly simmer. Now all you have to do is pour the chili into a casserole dish. Top your casserole with tortilla chips and cheese, and bake for 15 minutes. Before you know it, your dish is good to go!
By the way: Guac and lime will add an extra ‘wow’ factor to your dish!
On a roll with casserole? We get it. Our chicken cordon bleu casserole, ham and carrot casserole, chicken parmesan casserole are fantastic recipes that will do well by you and your weeknight!
Nacho Casserole
Ingredients
- 1 onion
- 1 garlic cloves
- 3 bell peppers (red, yellow, green)
- olive oil
- 1.1 lb ground beef
- salt and pepper
- ½ tsp paprika
- 1 tsp chili flakes
- 1 pinch ground cumin
- ½ tsp sugar
- 1½ tbsp tomato paste
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- ⅔ cup drained canned corn
- 1 cup drained canned kidney beans
- 7 oz tortilla chips (¾ of a standard bag)
- 1 cup cheddar cheese
- 2 green onions
Instructions
- Peel and finely dice the onion and garlic. Wash, core, and dice the bell peppers.
- Heat the olive oil in a pan and brown the ground beef. Season salt and pepper. Add the onion, garlic, and paprika. Cook briefly. Add the diced bell peppers and cook for a few minutes, until soft and fragrant. Add the remaining spices and season to taste.
- Stir the tomato paste into the pan, cook briefly. Deglaze with vegetable broth and diced tomatoes. Stir well and let the sauce simmer for about 15 minutes over low heat.
- Meanwhile, preheat the oven to 400°F.
- Drain the corn and beans in a sieve. Rinse the beans under cold water, drain well, and stir the beans and corn into the ground beef mixture. Let simmer for a few minutes over medium heat until the vegetables are tender but still slightly firm. Stir occasionally to prevent burning.
- Pour the ground beef mixture into the casserole dish and loosely spread whole tortilla chips on top.
- Sprinkle the grated cheddar generously over the chips. Bake the casserole in the oven for 15 minutes, or until the cheese is melted and golden.
- After baking, sprinkle the casserole with sliced green onions. Serve with guacamole and fresh lime wedges.