Cheesy Nacho Casserole Recipe
The Weary Chef
The Weary Chef
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  • 16 ounces ground turkey, (or beef or chicken if you prefer) 3 tablespoons taco seasoning mix, (or one packet) 4 ounces cream cheese, (reduced fat is fine) 1/2 cup red salsa 1/2 cup sour cream, (reduced fat is fine) 15 ounces canned pinto beans, drained 3 cups crushed tortilla chips, (approximate measure) 3 cups shredded Mexican blend cheese shredded cabbage, (optional) diced tomatoes, (optional) additional sour cream, (optional) Instructions: Preheat oven to 375 degrees F. Spray an 8" square baking dish with cooking spray, and set aside. Spray a large skillet with cooking spray, and heat over medium-high heat. Add ground meat and taco seasoning. Stir and crumble meat until it is cooked through. Reduce heat to medium. Stir cream cheese into hot meat until it melts. (Break it up with your spoon or spatula to speed up this process.) Stir in sour cream and salsa, and continue cooking until mixture is heated through. Spread half the cooked meat mixture in the bottom of the prepared pan. Pour the entire can of beans over the meat. Spread half the crushed chips over the beans and about a cup of cheese over the chips. Repeat the meat, then chips, then cheese layers a second time. (You should have a handful of cheese left.) Cover the dish with foil, and bake for 20 minutes. Carefully remove casserole from the oven. Remove foil, and sprinkle the remaining cup of cheese over the top. Return the casserole to the oven, and cook another 3-5 minutes until the top layer of cheese is melted. Serve right away topped with cabbage, tomatoes, sour cream, or your desired toppings. Have fun!



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