Baked Nachos

In this recipe, nachos become a main-dish casserole. From Janice Lyhane: Marysville, Kansas. Recipe published in Taste of Home Ground Beef Cookbook.

Yield: 8 servings
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Ingredients

  • 2 pound(s) ground beef
  • 3 cup(s) (12 ounces) shredded Colby-Monterey Jack cheese, divided
  • 3 cup(s) salsa
  • 1 10-ounce package(s) frozen corn, thawed
  • 1 cup(s) (8 ounces) sour cream
  • 1 to 2 tablespoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 6 cup(s) tortilla chips

Preparation

  1. • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
  2. • Pour half into a greased 13-in. x 9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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