beefy nacho casserole with pepperjack queso

How To Make beefy nacho casserole with pepperjack queso

• 1

  Coat a 3-quart baking dish with cooking spray. Add thawed shredded hash brown potatoes, 1 cup crushed tortilla chips and processed cheese sauce; mix well.
• 2

  Press down with a wooden spoon on the bottom and sides of the baking dish. Season with crushed red pepper flakes. Cover with plastic wrap and refrigerate for 1 hour.
• 3

  Preheat oven to 350 degrees F.
• 4

  Heat the olive oil in a large, deep skillet over medium heat. Add ground beef and cook for 5 minutes or until no longer pink. Drain any excess fat.
• 5

  Reduced to low heat. Stir in diced red onion, sliced jalapeno peppers, steak seasoning, ground cumin and ranch dressing mix; saute for 3 minutes until blended. Remove from heat and set aside.
• 6

  Melt margarine in a medium saucepan over medium heat.
• 7

  Combine heavy cream, evaporated milk, cream cheese, diced tomatoes and green chilies and shredded pepperjack cheese. Stir together and let it simmer for 6 minutes until it thickened.
• 8

  Add ranch beef mixture and stir well until combined. Remove from heat.
• 9

  Spoon evenly into the prepared baking dish. Sprinkle with remaining crushed tortilla chips.
• 10

  Bake for 30 minutes or until golden brown.
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