Beefy Nacho Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
1 Tbsp. canola oil
02 -
1 cup chopped white onion (from 1 medium [8 oz.] onion)
03 -
2 large garlic cloves, minced (about 1 Tbsp.)
04 -
1 lb. ground round beef
05 -
1 tsp. chili powder
06 -
1 tsp. ground cumin
07 -
1/2 tsp. dried oregano
08 -
1/2 tsp. paprika
09 -
1 1/2 cup thick and chunky red salsa (from 1 [16-oz.] jar)
10 -
3/4 cup taco sauce (from 1 [8-oz.] jar)
11 -
1 cup beef broth
12 -
1 (15-oz.) can black beans, drained and rinsed
13 -
1/4 cup chopped fresh cilantro, plus more for garnish
→ Assembly
14 -
Cooking spray
15 -
6 cups coarsely crushed tortilla chips (from 1 [13-oz.] bag)
16 -
2 (6-oz.) pkg. pre-shredded Mexican cheese blend (about 3 cups)
# Instructions:
01 -
Preheat oven to 400°F with oven rack in top third of oven. Heat oil in a large skillet over medium-high. Add onion and garlic; cook, stirring often, until translucent, about 4 minutes.
02 -
Add ground beef, chili powder, cumin, oregano, and paprika, and cook, stirring often, until beef is no longer pink, about 6 minutes. Stir in salsa, taco sauce, and broth; cook, stirring often, until slightly thickened, about 3 minutes. Stir in beans and cilantro.
03 -
Lightly coat a 13- x 9-inch, 3-quart baking dish with cooking spray. Spread one-third of the chips (about 2 cups) on bottom. Top with half of the beef mixture (about 3 cups). Spread another layer of tortilla chips over beef, and sprinkle with 1 1/2 cups of the cheese. Top with remaining half of beef mixture, and sprinkle with remaining chips and cheese.
04 -
Cover with aluminum foil, and bake in preheated oven until mixture is starting to bubble around the edges, 15 to 20 minutes.
05 -
Uncover and continue to bake until lightly browned and bubbly, about 5 more minutes. Garnish with chopped cilantro.
# Notes:
01 -
This hearty casserole combines the flavors of beef nachos in a convenient baked dish format.