Deep Dish Nacho Casserole

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Deep Dish Nacho Casserole
Serves 4
A cross between Nacho's and a "Mexican" Lasagna, this recipe has all the favorite "South of the Border" flavors in one layered dish. Another bonus is that you can prepare this dish ahead of time, then re-heat and serve when company comes. Topped with fresh salsa, sour cream or enchilada sauce it's sure to be a favorite for Mexican food lovers.
Write a review
  1. 1 Lb Tortilla Chips
  2. 1 Quart Nino's All Beef Taco Meat
  3. 2 cups Refried Beans
  4. 2 cups Salsa (1 cup used for bean mixture)
  5. 2 Tbsp. Chili Powder
  6. 1 tsp. Cumin Powder
  7. 1 Lb Monterey Jack or Taco Cheese, shredded
  8. 1⁄4 cup Black Olives
  9. 1⁄4 cup Jalapeno Pepper Rings, canned
  10. 1 cup Sour Cream
  11. - Non-Stick Vegetable Spray, as needed
  1. Mix together 2 cups refried beans with 1 cup salsa, chili powder and cumin.
  2. Spray a large oven proof casserole dish with non-stick vegetable spray and layer in 2 or 3 layers with tortilla chips, bean mixture, Nino's All Beef Taco Meat and Monterey Jack Cheese. If adding black beans, corn or diced onion, layer them in at this time.
  3. Place the layered casserole in a 350 degree F oven for approximately 15 minutes or until cheese is melted and bubbly.
  4. Remove casserole from the oven and garnish with additional salsa, sour cream, black olives and jalapeno pepper rings.
  5. Optional ingredients like guacamole, shredded lettuce or hot pepper sauce can be added at this time as garnishes.
Nino Salvaggio