Nasty Nachos

Nacho casserole, a.k.a. nasty nachos, is a delicious mess of a dish that is the perfect excuse to serve nachos for dinner. It’s easy to double and is popular with both adults and kids. In fact, when I made it this week in order to photograph it, my daughter squealed with delight when I served her the leftovers the next day.

1 onion, chopped
1 teaspoon oil
2 cans black beans, drained
1 lb ground meat (substitute with an extra can of beans if making vegetarian)
2 tablespoons taco seasoning
1 bags tortilla chips, crushed
1 can creamed corn
1 jar salsa
2 cups shredded cheese
sour cream for garnish
cilantro for garnish

Preheat oven to 400°.

In a large pan, brown the onion in the oil and add meat, cooking until the meat browns as well. Stir in the black beans and taco seasoning.

Then, in a greased casserole dish, layer the dish in this order:

1/3 package of crushed chips
½ meat and beans mixture
½ can creamed corn
1 cup of shredded cheese
½ jar of salsa

Repeat layers, finishing with the remaining crushed chips on top. Bake until heated through, about 30 minutes. If it starts to brown too much, cover the top with foil. Serve with sour cream and cilantro.

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