Nacho Casserole

Nacho Casserole

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Karen Turnbough


A great Superbowl Appetizer, and also a filling recipe for a fun dinner.


★★★★★ 1 vote

30 Min
15 Min


  • 1 pkg
    tostitos restaurant style tortilla chips
  • 1
    medium onion, chopped
  • 2 lb
    ground beef
  • 1 can(s)
    cream of mushroom soup
  • 1 c
  • 1 (10 oz) can(s)
    enchilada sauce
  • 1 can(s)
  • 2 c
    cooked mexican rice (2 pkgs)
  • 1 jar(s)
    tostitos spicy queso dip
  • 2 c
    shredded cheddar cheese
  • 1 can(s)
    refried beans

How to Make Nacho Casserole


  1. Preheat oven to 350. Brown meat and onion. Add soups, milk, and enchilada sauce. Mix well, stir until all ingredients are heated through.
  2. In 9x13 greased casserole dish, layer about 2 dozen chips. Sprinkle with about 1 ½ cups Cheddar cheese, or until well coated. Bake for 1-2 minutes, or until cheese is melted.
  3. Remove from oven and layer with refried beans, half of meat, half can corn, cooked rice, remaining meat, remaining corn, spiced queso, 1 cup roughly broken chips, then remaining Cheddar cheese.
  4. Bake for 5-10 minutes, or until all cheese is melted and gooey.
  5. Garnish with sour cream, tomatoes, guacamole, black olives or jalapenos as desired.

Printable Recipe Card

About Nacho Casserole

Course/Dish: Beef Chips Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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