This recipe for Mexican nacho casserole gives a delicious creamy sauce with vegetables and ground beef topped with crunchy nacho chips. Super Simple and easy.
Today a delicious Mexican nacho casserole. Not with paprika. No, if I call paprika my three kids run very hard away and they only come back after dinner. A sort of hereditary family tock I guess because we as parents aren't fond of it either.
No, this dish I've adapted to the vegetables that we like. Then I flavored it with homemade taco seasoning. And topped it with sour cream, nacho chips, and grated cheese. Then in the oven and on the table and then the dish was empty. Nada, zilch, nothing more!
- If you want to make a budget-friendly recipe, use half minced beef, half minced pork, and peas from the freezer.
- You can substitute the veggies with corn and beans.
- The minced beef can be substituted by minced chicken breast.
- If you want to make this recipe the night before, that is a great idea. Prepare the recipe until step 8 (add the crème fraîche) cover with plastic foil and refrigerate. The day after spread the nachos and cheese on top of the casserole and bake in the oven.
- The minced beef can be stored for up to 2 days in the refrigerator (in an airtight box) or up to 2 months in a freezer. When you have added the nacho chips you can't store them anymore and you have to eat everything right away.
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📖 Recipe
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Mexican nacho casserole
Equipment
- oven dish
Ingredients
- 1.1 pound ground beef
- 1 onion
- 2 cloves garlic
- 1 teaspoon paprika ground
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 1 teaspoon sugar
- ½ teaspoon nutmeg ground
- 3 cups diced tomatoes
- â…” cups peas
- 1½ cup cabbage sliced ​​
- ½ cup crème fraîche
- 7 oz. tortilla chips
- 1 cup cheese Gouda, grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 430 °F (220 °C).
- Chop the onion and garlic.
- Mix the spices and sugar together and mix with the ground beef.
- Fruit the onion in a little oil in a frying pan for about 5 minutes on low heat .
- Add the garlic and cook for another minute.
- Add the beef and fry the ground beef. When the meat is brown, add the vegetables (tomatoes, peas, and cabbage) and stir fry for 4 minutes.
- Put this mixture in an oven dish.
- Spread the creme fraiche over the meat.
- Lay the tortilla chips on top.
- Sprinkle with the grated cheese.
- Slide the tray into the oven for 20 minutes.
- Serve with rice and a nice salad.
Notes
- If you want to make a budget-friendly recipe, use half minced beef, half minced pork, and peas from the freezer.
- You can substitute the veggies with corn and beans.
- The minced beef can be substituted by minced chicken breast.
Sula says
Delicious! An easier way to serve nachos!
Chef Dennis says
Wow, now thats a whole lot of deliciousness! I love nachos and your casserole sounds exceptionally delicious! I can't wait to give it a try!
Amy Chung says
What a great idea! Never thought to do it this way. My family would love it!
Christie says
This recipe looks very good. I love that it has cabbage, which must add some great flavor!
Jess says
I love that you can store this in the freezer for 2 months to use later on a busy night!
Andréa says
That's indeed great. I've only done it once though, because the family always wants to eat it right away 😉
Andréa says
Thank you Christie! The cabbage gives indeed a great flavor and structure to the dish.
Andréa says
Thanks, it's one of my family favorites. They could eat it every night.
Andréa says
Thank you. It's such an easy recipe and really delicious, so if the family can choose this one is on their top 3.
Andréa says
Indeed, easy and it's a great dinner!
michele h peterson says
My grandkids loved this recipe - just say the word nachos and they'll race to the table.
Andréa says
Thank you for you nice respond. I know how that works, my kids will do the same.