How To make Nacho Casserole

Betty's Chili Cheese Nacho Casserole

Betty demonstrates how to make her ever-popular Chili Cheese Nacho Casserole recipe. It is a great recipe for using up tortilla chips that might be getting old, plus it tastes fantastic!

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Chili Cheese Nacho Casserole

(2) 15 oz. cans chili (I used chili with no beans, but you may use chili with beans, if you prefer that.)
approximately half of a large bag of crushed restaurant-style tortilla chips (They can be old, even a little stale.)
2 cups shredded Mexican cheese blend--nacho and taco type (You may use any cheese you prefer.)
cooking oil spray
sour cream, as desired on the side
jalapeno slices, as desired on the side

Preheat oven to 400 degrees. Heat the two 15 oz. cans of chili in a pot on the cooktop. When the chili is hot and bubbly, start assembling your casserole. Spray a medium-sized casserole dish with cooking oil spray. Make an even layer of small crushed tortilla chips at the bottom of the dish. Next, add half of the heated chili. Then add a layer of shredded cheese. Repeat these 3 layers: chips, chili, cheese. Make sure each layer covers the previous layer completely. When you finish with the last layer of cheese, place the casserole in a 400 degree oven for 10 minutes to blend the flavors and textures, and to melt the cheese. Now, add an additional layer of small crushed tortilla chips (fairly thick). Continue to bake at 400 for 5 additional minutes, until the top layer of crushed tortilla chips is crispy and turning light tan. Remove from the oven. Spoon a serving onto a plate that has additional fresh restaurant-style tortilla chips, a couple of dollops of sour cream, and a few jalapeno slices. Hasta la vista!

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What's for Dinner? - Beef Nacho Casserole

We answer that age-old question... What's for Dinner? Today, Molly shares an easy and tasty dish that's perfect for Cinco de Mayo. It's Beef Nacho Casserole! For more information and this complete recipe, check out SentryFoods.com.

5 Minute Nacho Cheese Sauce

Homemade nacho cheese sauce is fast, easy, and made with simple ingredients! FULL RECIPE BELOW.

PRINTABLE RECIPE:

Full Recipe ????????????

INGREDIENTS
2 Tbsp butter
2 Tbsp flour
1 cup whole milk
6 oz. medium cheddar, shredded (about 1.5 cups)
1/4 tsp salt
1/4 tsp chili powder

INSTRUCTIONS
1. Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
2. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
3. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
4. Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.


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Chicken Nacho Casserole

Chicken Nacho Casserole - A delicious crowd favorite for game day!
PRINTABLE RECIPE HERE:

$2 Loaded Nachos | But Cheaper

These homemade nachos have a presence on the table, and they’re real easy to make.

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Full Recipe:

NACHO CASSEROLE | RICHARD IN THE KITCHEN

SHOPPING LIST:
1 lb. ground beef 80/20
1/2 onion, diced

1 packet taco seasoning

1 small can of cream of mushroom or cream of chicken soup

1 small can enchilada red sauce

1 small can of nacho cheddar cheese sauce

1 small can green chilies

2 cups tortilla chip scoops

1 cup shredded cheddar cheese

Pico de gallo and sliced jalapenos for topping



DIRECTIONS:

Pre-heat oven on 350 degrees.

Add the ground beef to a skillet over medium high heat. When the meat is halfway browned add the diced onions and cook until softened and the meat is thoroughly browned. Drain excess fat. Add the taco seasoning packet and stir to combine. Add the can of cheese sauce, enchilada sauce, mushroom soup and the green chilies. Stir well. Cover and simmer on medium low heat for 30 minutes.

Add the tortilla scoops to a casserole dish and top with the meat mixture Stir to combine. Top with the shredded cheese and bake in the oven for 30 minutes. Remove and cover then allow to set for 10 minutes.

When ready to serve, top with the pico de gallo and sliced jalapeno peppers.

Enjoy!



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