Sunday, March 15, 2009

Spicy Nacho Bake

I got a recipe for Spicy Nacho Bake out of a Southern Living magazine I recently "borrowed" from a hospital waiting area. I made two of 'em tonight ... one was for family-eating, and the other I took to a neighborhood association meeting.

Before you make these casseroles for yourself -- and I'm speaking from experience here -- you need to season 'em with additional salt, pepper, chili powder, cumin, and maybe some fresh chopped cilantro. You'll be glad you did ...

Spicy Nacho Bake


2 lbs ground beef
2 large white onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15 1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese


In a Dutch oven or large pot, cook the beef, onions, and green peppers over medium heat until meat is no longer pink; drain. Stir in tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In each of two greased 13-in. x 9 -in. x 2-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Yield: 2 casseroles (12-14 servings each).

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