1 bag of tortilla chips (I used blue corn organic tortilla chips)
1/2 teaspoon salt, or to taste
1 teaspoon chili powder pepper, to taste
1/2 cup salsa 1 cup corn
1 can (15-ounce) black beans
2 cups cooked rice 1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 cup shredded cheddar cheese (or Mexican blend)
TOPPING
1 small bunch of fresh cilantro, chopped (optional)
1 small tomato, chopped (optional)
1 cup chopped lettuce (optional)
1/2 cup black olives, chopped (optional)
1 cup shredded cheddar cheese
Salsa, as needed
Instructions
Preheat oven to 375 degrees F.
In a large pan cook ground beef in pan as directed
on taco seasoning package. Add chopped onion and
bell pepper.
Once taco meat is cooked and ready, add tomato
sauce, chili powder, salt and pepper and let
simmer 5 minutes.
Mix beans, corn, salsa and rice in with beef
mixture, heat for 5 more minutes. Keep stirring.
Turn heat off and mix in the 1/2 cup of shredded
cheese.
In a 3-quart greased casserole dish crumble up
tortilla chips to line the bottom of the dish.
Just enough to cover bottom and don't crumble
chips too small.
Pour half of the meat and bean mixture over the top
of the chips in casserole dish. Sprinkle with more
chips and cheese. Add the remaining amount of beef
mixture and top with more cheese and some chips.
Bake for 25 minutes or until hot and cheese is
fully melted.
Serve nacho casserole with chopped lettuce,
cilantro, tomatoes, olives and cheese, and more
chips if desired.
Originally Submitted
5/20/2012
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