Happy Happy Thursday everybody!!! You know, for a ‘short’ week due to the holiday on Monday it sure as heck doesn’t feel like it, sheesh. Anybody else feel the same way? It’s like woohoo we get a long weekend, but instead of being relaxing, it’s like everything that should have been done on the day off has now multiplied x10 into the week.
Anyways, sorry I’m totally just rambling which is an unfortunate side effect of little sleep and too much caffeine haha. Let’s get to the good stuff, and I really mean the good stuff with this casserole, which is such an un-fancy word for the epicness that is this dish. I would like to preface this recipe with the simple fact that I might have a slight obsession with nachos. I know, it’s so simplistic of me but y’all, the cheesiness, the crunchiness, and the overall awesomeness that is nachos causes this obsession.
They are definitely one of my favorite and very often eaten cheat foods haha. So the recipe I’m sharing today is pretty much my food love wrapped up in the form of a casserole, and mostly cooked in a cast iron skillet, which is as I have said before is always a good idea. Y’all, this is so gooey and flavorful and definitely don’t forget to just go to town with this casserole with plenty of nacho chips–even if some are already baked into it. I hope you all get to enjoy this casserole soon and thank you so much for stopping by!!!
beef and onions into your skillet…
nice and browned…
diced tomatoes, tomato sauce, corn, black beans, taco seasoning…
all mixed in and bubbly…
covered and ready to simmer…
now 1/2 into your casserole dish (look at all of the awesome steam)…
now 1/2 the chips…
and 1/2 the cheese…
the rest of the beef mixture…
and the rest of the chips…
into the oven for a bit…
then the other half of the cheese…
then enjoy!!!
- 1 LB of Ground Beef.
- 1 Cup of Frozen Onions.
- 1 Packet of Mild or Hot Taco Seasoning.
- 15 Ounce Can of Black Beans, Drained and Rinsed.
- 15 Ounce Can of Yellow Corn, Drained.
- 15 Ounce Can of Diced Tomatoes, Undrained.
- 16 Ounce Can of Tomato Sauce.
- 3 Cups of Mild or Sharp Cheddar Cheese, Shredded.
- 2 Cups of Blue Corn Tortilla Chips, Crushed.
- Extra Tortilla Chips for Dipping (Optional).
- 12" Cast Iron Skillet.
- 9x13 Casserole Dish.
- Preheat your oven to 350 degrees F, and heavily spray your 9x13 pan with non stick spray and set aside.
- Place your ground beef and onions into your skillet, and on medium high heat, cook until the beef is browned, then carefully drain your skillet of the excess juice.
- Now add your taco seasoning, black beans, corn, tomato sauce, and diced tomatoes to your skillet and mix in with your beef/onion mixture and bring to a slight boil.
- Now lower the heat, cover and simmer the ingredients together for 18-20 minutes.
- Now spread about half of your beef mixture into the bottom of your 9x13 pan and sprinkle half of your chips on top and half of the cheese on top of the chips.
- Now pour the remainder of the beef mixture on top of that and the remainder of the chips on top of the beef (save the other half of the cheese for later).
- Bake your casserole for 20 minutes, then spread the rest of the cheese on top and bake for another 7 minutes or until the cheese is nice and melted.
- Serve with your favorite tortilla chips and guacamole and enjoy!!!