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Nacho Grande Casserole

Oxmoor House
Yield Serves 8 to 10
Turn this chunky casserole into a hearty appetizer by providing tortilla chips for dipping.


  • 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

How to Make It

  1. 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.

  2. 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.

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