Who loves nachos! I do!!!!! This is one simple food I can’t get enough of. It is one of my favourite lunches to prepare, and of course, I can’t have nachos without my home made salsa. If you haven’t tried it yet, here is the link to my Home Made Salsa.
So, to me, making a casserole with nachos was just the next logical step in my culinary adventure. This casserole turned out so delicious that it might be my new favourite one, and yes I got to use a jalapeño from my terrace garden.
All summer long I have enjoyed my garden and have been using the vegetables and herbs I grew outside. Sadly, the season is now over and I will have to be content with what I can grow indoors only, in my Aerogarens.
I have made this nacho casserole with ground beef, but you can use ground turkey, pork, or even shredded cooked chicken. Go with what you have on hand or what you prefer, there is no rule here.
- 1 pound of ground beef
- 1 red bell pepper (diced)
- 1 small onion (diced)
- 1 tbsp of olive oil
- 2 cups of salsa (divided)
- 1 cup of corn
- 1 tomato (diced)
- 1 jalapeno pepper (sliced)
- 1 tbsp of chilli powder
- 1 tbsp od Sriracha sauce
- 2 cup of Tex Mex cheese (divided)
- 1 bag of tortillas chips
- In a skillet, heat up the olive oil.
- Add in the ground beef and cook until no pink remains (about 8 minutes)
- Add in the onion and bell pepper and cook for another 5 minutes.
- Add in the corn and one cup of salsa, cook for 2 minutes.
- Add in the chilli powder and Sriracha sauce, mix and reserve.
- Spray a large oven safe dish with cooking oil spray.
- Spoon in 2 tbsp of salsa at the bottom of the dish.
- Add on 1/2 of the tortillas chips, pressing and braking them at the bottom of the dish.
- Add on one cup of Tex Mex cheese.
- Add on the meat mixture.
- Arrange the remaining tortilla chips on top.
- Add on the remaining salsa.
- Sprinkle on the remaining cheese.
- Add on the tomatoes and jalapeño.
- Bake in a preheated oven at 350 F for 25 minutes or until the cheese has melted and is bubbly.