How to Make Beef Nacho Casserole
Step #1: Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13×9″ baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool. This Nacho Cheese Casserole is yummy. The tortilla chip crumbs don’t bake into a hard crust but rather form a buttery-crunchy delicious base for the rest of the toppings to sit upon. Mmmm. The rest of the ingredients should seem pretty familiar if you’ve ever had beef nachos. And I really hope you’ve had nachos because if you haven’t, then you aren’t really living. Just look at all that gooey & bubbly goodness in this nachos casserole. Step #2: Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef, and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet. Step #3: Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, ½ cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top. Step #4: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top. To reheat, cover with aluminum foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes.
