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Easy Loaded Nacho Casserole for a Crowd

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Layers of seasoned beef, melty cheese, crunchy chips, all baked together in one pan. This easy loaded nacho tailgate casserole for a crowd is the perfect game day or party dish that feeds 12 hungry people with minimal fuss.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 packet taco seasoning (such as Old El Paso)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 bag (13-16 ounces) restaurant-style tortilla chips
  • 4 cups shredded Mexican blend cheese (about 16 ounces)
  • 1 cup sour cream
  • 1/2 cup pickled jalapeños, drained
  • 1 cup pico de gallo or salsa
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Place a large skillet over medium-high heat and add the ground beef and diced onion. Cook for about 6-8 minutes, breaking up the meat as it browns, until the onion is translucent and the beef is nicely browned. Drain off excess grease, leaving about a tablespoon for flavor.
  3. Reduce heat to medium and add the minced garlic. Cook for about 1 minute until fragrant. Sprinkle the taco seasoning over the meat and stir to coat. Add the fire-roasted tomatoes (with liquid) and drained black beans. Stir and let simmer for 3-4 minutes until the liquid thickens slightly. Season with salt and pepper to taste.
  4. Spread about one-third of the tortilla chips evenly across the bottom of the prepared baking dish. Spoon half of the beef mixture over the chips. Sprinkle about 1½ cups of the shredded cheese over the beef layer. Add half of the pickled jalapeños.
  5. Add another third of the chips on top of the cheese. Repeat with the remaining beef mixture, another 1½ cups of cheese, and the rest of the jalapeños. Top with the final third of chips and the remaining 1 cup of cheese.
  6. Cover the dish loosely with aluminum foil and bake for 15 minutes.
  7. Remove the foil and bake for another 5-7 minutes until the cheese on top is bubbly and starting to turn golden brown around the edges.
  8. Remove the casserole from the oven and let it rest for about 5 minutes. Dollop spoonfuls of sour cream across the top, sprinkle with pico de gallo or salsa, scatter the diced avocado, and finish with fresh cilantro.
  9. Serve immediately, scooping directly from the baking dish onto plates.

Notes

For best results, don’t overmix the layers to keep some chips crunchy. Drain the beef well to avoid a greasy casserole. Let the casserole rest for 5 minutes before serving for cleaner servings. To make ahead, assemble up to 24 hours in advance and refrigerate; add about 10 minutes to baking time. For a vegetarian version, use two cans of black beans and add a bag of frozen corn. For a lower-calorie version, use ground turkey, reduced-fat cheese, and light sour cream.

Nutrition

Keywords: nacho casserole, loaded nachos, game day food, tailgate recipe, crowd-pleasing casserole, easy nacho recipe

Find it online: https://vexifood.com/easy-loaded-nacho-casserole-for-a-crowd/