Nacho Grande Casserole

Nacho Grande Casserole Recipe
Oxmoor House
Turn this chunky casserole into a hearty appetizer by providing tortilla chips for dipping.

Yield:

Serves 8 to 10

Recipe from

Gooseberry Patch

Ingredients

2 pounds ground beef
1 onion, chopped
2 (16-oz.) cans spicy chili beans
16-oz. pkg. frozen corn kernels, thawed
15-oz. can tomato sauce
1 1/4-oz. pkg. taco seasoning mix
3 cups finely shredded Cheddar Jack cheese, divided
3 cups nacho-flavored tortilla chips, crushed and divided
Garnish: chopped tomatoes and green onions

Preparation

Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.

Pour half of beef mixture into a lightly greased 13"x9" baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

Carol Hickman, Kingsport, TN,

Gooseberry Patch Keepsake Cookbook,

Gooseberry Patch

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