Nacho Cheese Beef Enchilada

It started as a quick way to use up leftover tortilla chips one Friday night but Nacho Cheese Beef Red Enchilada Casserole quickly became one of my go to comfort dinners on busy weeks. With layers of crunchy nacho cheese chips savory beef and bubbling cheese all bathed in rich red enchilada sauce you end up with a meal that is somehow both nostalgic and totally craveworthy every single time.

Kid tested in my family more than once even picky eaters come back for seconds My secret is that I love how the nacho chips get just slightly soft but still maintain some crunch after baking

Ingredients

• nacho cheese flavored tortilla chips: provide crunch and cheesy zing Choose a fresh bag so you get the perfect texture not stale chips
• oil: helps brown the beef evenly Choose a neutral oil like canola or avocado for clean flavor
• lean ground beef: adds hearty protein Opt for 90 percent lean for less grease and richer flavor
• salt and black pepper: season the beef simply Grind your pepper fresh if you can
• jalapeño: brings in mild heat and brightness Remove the seeds to keep it kid friendly and pick a firm jalapeño
• onion: diced and sautéed for mellow sweetness Go for yellow or white onion for classic flavor
• garlic: fresh and minced gives aromatic depth Always use fresh not powdered for this recipe
• red enchilada sauce: ties all the flavors together Seek out a brand you love for best results or make your own
• shredded Mexican cheese blend: melts perfectly and adds a creamy layer Check that it is freshly shredded for easy melting
• crumbled Cotija cheese: sprinkled on top for a salty finishing touch Look for Cotija near the specialty cheese case
• chopped fresh cilantro: brightens the whole dish Use the leaves only and chop just before garnishing
• lime wedges for serving: offer a tangy fresh contrast Pick limes that feel heavy and juicy

Instructions

Prepare the Oven and Dish:

Preheat your oven to 375 degrees F and lightly grease a 9x13 inch baking dish with oil or spray This will help prevent sticking and allow easy serving later

Brown the Beef:

Heat oil in a large skillet over medium high When the oil is shimmering add the ground beef salt and black pepper Break the beef apart and cook for about 5 to 7 minutes until mostly browned and no pink remains You want the beef deeply browned for best flavor

Sauté the Aromatics:

Add diced jalapeño onion and minced garlic to the skillet with the beef Cook for 3 to 5 minutes stirring often until the onion turns soft and translucent and the garlic is fragrant Be patient here as sweating the onion makes a sweeter deeper base

Deglaze with Enchilada Sauce:

Pour in the red enchilada sauce using a wooden spoon to scrape up any browned bits stuck to the pan Simmer for 2 to 3 minutes until everything is heated through and bubbling

Layer the Casserole:

Lightly crush the nacho chips in the bag using your hands but do not turn them to crumbs Spread half the chips in the bottom of the greased dish Spoon half of the beef mixture evenly over the chips then sprinkle with half of the shredded Mexican cheese

Repeat the Layers:

Layer on the rest of the chips then the remaining beef mixture and top with the last of the shredded cheese Gently compact each layer so you get good melding of flavors when baking

Bake:

Cover the casserole tightly with foil and set on the center rack Bake for 30 minutes so the casserole steams and flavors develop

Finish Baking Uncovered:

Pull off the foil and return the casserole to the oven Bake another 10 to 15 minutes until the cheese is bubbling and starting to get golden brown in spots This ensures that classic gooey topping with crispy edges

Rest and Garnish:

Let the casserole rest for 5 minutes so it sets Slice or scoop and garnish generously with crumbled Cotija cheese and plenty of chopped fresh cilantro

Serve:

Serve big scoops hot with extra lime wedges on the side so everyone can squeeze fresh juice over each serving for brightness

My favorite trick is to add extra Cotija cheese just before the final bake for even more salty pop My family always remembers the first time we tried swapping out regular chips for nacho cheese and the difference in flavor was honestly amazing

Storage Tips

If you have leftovers cool the casserole to room temperature before covering tightly and storing in the fridge It keeps well up to three days Reheat in the oven uncovered so the chips do not get too soggy For longer storage you can freeze portions wrapped tightly and reheat straight from frozen at 350 degrees F until hot

Ingredient Swaps

Ground turkey or shredded rotisserie chicken work beautifully in place of beef For a vegetarian version use black beans and sautéed mushrooms pick your favorite red enchilada sauce from mild to spicy and feel free to use a cheddar Monterey Jack blend if needed

Serving Suggestions

We love this with a scoop of guacamole extra salsa or a big leafy salad on the side If you are serving a crowd set out bowls of sliced radishes diced tomato or sour cream so everyone can fix their bowl just how they like

Cultural Flavor

Layered enchilada casseroles are classic Tex Mex comfort food but using nacho cheese chips is a fun American style twist that brings the best of game day snacking to family dinner I think it makes the dish extra comforting and crowd friendly

Seasonal Adaptations

in summer add a scattering of fresh corn kernels in fall stir roasted sweet potatoes into the beef for sweetness in spring top with thinly sliced green onions for zing

Success Stories

I once doubled this casserole for a party and there was not a crumb left It is also a consistently requested dish at our local potlucks

Freezer Meal Conversion

Assemble the casserole right up to the baking step Cover with two layers of foil and label Freeze up to two months When ready to eat bake from frozen at 350 degrees F for about an hour or until piping hot

Serve hot and enjoy every cheesy melty bite with your favorite toppings. This dish instantly becomes the star of any table!

Recipe FAQs

→ What type of cheese works best for this casserole?

A Mexican cheese blend provides a creamy melt and cheesy flavor, while Cotija adds a savory finish.

→ How do I keep the chips from getting soggy?

Lightly crushing the chips and layering them ensures some stay crisp, especially after baking uncovered.

→ Can I make this ahead of time?

Yes, assemble up to baking, cover, and refrigerate. Bake when ready to serve for best texture.

→ Is it too spicy for kids?

The jalapeño can be omitted or seeded for less heat, allowing the cheesy flavors to shine through.

→ What sides pair well with this dish?

Serve with a simple green salad, black beans, or fresh guacamole and lime wedges for added brightness.