Beef Nacho Casserole
I don't think I'd make this as written, but it's a good base recipe. I could only give it 3 stars because I made a lot of changes,which were excellent. I filled a 9x13 pan with layers, baking at 350 for the same amount of time directed.
First, I used approx. 2.5 lbs hamburger (that was the size it came in), cooked with a lg chopped onion, 2 pkts taco seasoning, water, salt, pepper, dried diced garlic, and cayenne pepper. To that, I added (still on heat) 2 cans drained corn, 2 cans black beans (not drained), 1 can diced green chiles (not drained), and approx. 1.5 cups each of medium and mild chunky salsas. Since the pan's contents already had created a nice sauce, I added 1 c. plain Greek yogurt (unnecessary)(I wanted to save my sour cream for serving on top). I didn't want to use Miracle Whip, which sounded greasy and gross. I took the opportunity to use up 3 bags worth of tortilla chip crumbs (you know, the little pieces toward the end of the bag that are too little to dip) that I had been saving for an occasion like this. I layered twice as directed (meat mixture, chips, cheese), using about 6 cups of various shredded cheeses (sharp cheddar, taco blend, pizza blend, etc.)(wanted to use up a few opened packages). All of this filled my 9x13 pan. I served it cut into large squares with a large dollop of sour cream and some salsa. My teenage son and my parents raved over it, looking forward to any leftovers. I must say, it was absolutely delicious. I'll make this again!!
8 users found this review helpful
Sep. 1, 2011