Baked Nacho Casserole
Recipe from RO*TEL

Enjoy the taste of fully loaded nachos, layered and baked, in this irresistible casserole.

Baked Nacho Casserole

by 13  people

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Servings: 6
Serving size: 1 1/2  cups
Prep Time: 20 mins
Total Time: 50 mins
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    PAM® Original No-Stick Cooking Spray
  • 1   cup 
    chopped green bell pepper
  • 1   cup 
    chopped red onion
  • 1   pound 
    lean ground beef (93% lean)
  • 1  15  ounce can 
    Ranch Style® Black Beans, drained, rinsed
  • 1  10  ounce can 
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1   cup 
    light mayonnaise
  • 1   cup 
    frozen whole kernel corn
  • 1   teaspoon 
    chili powder
  • 4   ounces 
    baked tortilla chips, crushed, divided (4 oz = about 4 cups)
  • 1   cup 
    shredded sharp Cheddar cheese
  • 3   cups 
    shredded lettuce
  • 1/3  cup 
    reduced fat sour cream
  • 1/4  cup 
    sliced ripe olives
    Chopped cilantro, optional
Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn, and chili powder to skillet; stir until combined.
Place half of meat mixture in prepared dish; top with half of the tortilla chips. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream, and ripe olives. Garnish with cilantro, if desired.
Nutrition information
Per Serving: cal. (kcal) 497, Fat, total (g) 29, chol. (mg) 70, sat. fat (g) 9, carb. (g) 38, fiber (g) 6, pro. (g) 22, vit. A (IU) 777, vit. C (mg) 23, sodium (mg) 826, calcium (mg) 202, Percent Daily Values are based on a 2,000 calorie diet
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