Cheesy Nacho Casserole With Ground Beef
A cheesy nacho casserole with ground beef, sour cream, cheese and crunchy nachos with a quick homemade salsa you make in 5 minutes.
Ingredients
Salsa
- 1 clove garlic coarsely chopped
- ½ red chili pepper
- 14 oz. diced tomatoes
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon smoked paprika powder
- ¼ teaspoon ground cumin
- ½ oz. flat parsley or coriander/cilantro
Nacho casserole
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 1 clove garlic squeezed
- ⅔ pounds ground beef
- 2 teaspoons Taco seasoning
- 2¼ cup beef stock
- ½ cup sour cream
- 1 cup grated cheese Gouda or Cheddar
- 7 oz. nachos cheese flavour is very tasty
Ingredients you need per step are listed below the step in Italic
Instructions
Salsa
- Put all salsa ingredients in the food processor and pulse until you like the texture.1 clove garlic, ½ red chili pepper, 14 oz. diced tomatoes, ½ teaspoon sugar, ¼ teaspoon salt, ½ teaspoon smoked paprika powder, ¼ teaspoon ground cumin, ½ oz. flat parsley
Nacho casserole
- Preheat the oven to 350 ℉.
- Heat oil and fry onion for 2 minutes. Add garlic and ground beef; cook until browned.1 tablespoon sunflower oil, 1 onion, 1 clove garlic, ⅔ pounds ground beef
- Add taco seasoning and homemade salsa. Simmer for 5 minutes.2 teaspoons Taco seasoning
- Transfer to a bowl and mix in sour cream, broth, and half the cheese.2¼ cup beef stock, ½ cup sour cream, 1 cup grated cheese
- Crumble a handful of nachos and cover the bottom of the baking dish with crumbs.7 oz. nachos
- Spread the beef mixture over the crumbs. Top with nachos and sprinkle with remaining cheese.
- Bake for 45 minutes. Check halfway; if the nachos brown too quickly, cover with foil.
- Serve immediately (great with rice, green salad, sour cream and tomatoes).
NOTES
1. Nachos matter: Use FLAVORFUL nachos (cheese-flavored is especially good). It makes the whole dish taste better.
2. Make-ahead: Make the filling a day ahead. IMPORTANT: Add nachos only right before baking so they stay crunchy.
3. Salsa texture: Pulse for chunky, blitz longer for smoother—both work.
4. Browning control: If the top browns fast, foil on top keeps it perfect while the inside finishes heating.
5. Serving: Best served straight away while the nachos are still crisp.
6. Storage
- Refrigerator: Store leftovers covered in the fridge.
- Reheat in the oven if you want the top to stay as crisp as possible. (The microwave works too, but the nachos will soften—still tasty, just a different vibe.)
Nutrition
Calories: 454kcal | Carbohydrates: 13g | Protein: 25g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 684mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1481IU | Vitamin C: 36mg | Iron: 3mg
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