Crunchy Nacho Bake

This Crunchy Nacho Bake is the perfect weeknight dinner! If your family loves tacos and Mexican food, they will LOVE this casserole recipe!

This nacho bake recipe will be a total crowd pleaser for your family! Even baby Reuben enjoyed the corn and the beans in this casserole. Double this and make two pans, one for dinner and one for the freezer perfect for busy weeknights!

How to freeze Crunchy Nacho Bake:

You can easily freeze this recipe for later! Prepare the recipe up until baking time and just cover tightly with foil and freeze. Thaw the casserole overnight in the fridge and it will be ready to bake according to the directions by dinner time!

Do the chips get soggy in this nacho bake?

I get this question all the time with this recipe! The chips in the center layers will not be as crunchy, but it gives the casserole a great salty flavor. If you prefer the crushed tortilla chips to stay crunchy, just sprinkle all of the chips on top of the casserole right before serving!

If you liked this Crunchy Nacho Bake recipe, leave a rating and a comment below this post!

Crunchy Nacho Bake

Crunchy Nacho Bake is  casserole recipe with ground beef, tomatoes, corn, beans, cheese, and crumbled tortilla chips.

4.63 from 8 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Keyword: nacho bake

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 748kcal

Author: Kelly Miller

Ingredients

• ▢ 1 lb ground beef
• ▢ 1 cup frozen diced peppers and onions
• ▢ 1.25 oz packet taco seasoning
• ▢ 15 oz can diced tomatoes undrained
• ▢ 15 oz can black beans drained and rinsed
• ▢ 15 oz can corn drained
• ▢ 16 oz can tomato sauce
• ▢ 3 cups shredded cheddar cheese
• ▢ 2 cups crushed tortilla chips

Instructions

• Cook ground beef and frozen peppers and onions in a large, deep skillet until beef is browned. Drain and return to pan.
• Add remaining ingredients besides cheese and tortilla chips. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees.
• Spread half of beef mixture into the bottom of a 9 x 13 baking dish. Sprinkle half of chips and cheese. Repeat with remaining beef and chips.
  
• Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle remaining cheese on top, and return to oven to bake an additional 5 - 7 minutes or until cheese is melted.
• Serve immediately. Refrigerate or freeze leftovers.
  

Nutrition

Calories: 748kcal | Carbohydrates: 87g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1513mg | Potassium: 770mg | Fiber: 8g | Sugar: 49g | Vitamin A: 2650IU | Vitamin C: 15.4mg | Calcium: 416mg | Iron: 4.7mg

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We honestly loved this so much, I’m planning on at least making a double batch for the freezer. Paul doesn’t like leftovers, so I actually stuck individual portions of this casserole in small plastic containers and froze them for quick meals when I’m low on ingredients!

What’s your favorite Mexican themed dinner to serve your family? Leave your idea in the comment section, below! Happy cooking!