Hearty and filling, this nacho casserole is both easy to make and easy to make your own: It welcomes customizations, substitutions and twists aplenty.
Nacho Casserole
Hearty and filling, this nacho casserole is both easy to make and easy to make your own: It welcomes customizations, substitutions and twists aplenty.
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 15 ounces black beans rinsed and drained
- 1 cup picante sauce
- 1/2 teaspoon chili powder
- 10-1/2 ounces reduced-fat reduced-sodium condensed cream of chicken soup undiluted
- 10 ounces diced tomatoes and green chiles undrained
- 4 ounces chopped green chiles
- 9-3/4 ounces nacho-flavored tortilla chips or plain tortilla chips crushed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional: Cubed avocado and sour cream
Instructions
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder.
- In a bowl, combine soup and tomatoes. In a lightly greased 2-1/2-qt. baking dish, layer half each of the chips, beef mixture, soup mixture and cheeses. Repeat layers.
- Microwave on medium high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with cubed avocado and sour cream.
