Tasty Beef Nacho Bake

This hearty nacho bake turns a popular snack into a filling dinner that brings all the fun flavors of loaded nachos right to your family table. Featuring crunchy chips, well-seasoned ground beef, beans, and gooey cheese, it's a hit that'll make everyone happy - comfort food that's just as enjoyable as it is satisfying.

I whipped this casserole up during a sports viewing party when we needed something substantial yet casual. It vanished quicker than anything else I served, and now my family asks for it at every movie night and laid-back gathering we have.

Ingredients

• Canola oil: Gives a plain cooking base that won't compete with other tastes
• White onion: Adds a nice sweet base flavor, pick ones that feel heavy and have dry skins
• Fresh garlic cloves: Bring that must-have punchy taste, smash them flat before chopping
• Ground round: Gives great flavor without too much fat or excess grease
• Chili powder: Delivers that signature Southwest kick, grab a new container for best flavor
• Ground cumin: Offers rich, nutty notes that make taco seasoning taste authentic
• Dried oregano: Adds an herb touch that plays well with the spicier elements
• Paprika: Brings subtle sweetness and pretty color to the mix
• Thick and chunky red salsa: Packs instant flavor and texture, pick your favorite spice level
• Taco sauce: Gives a zippy tomato flavor and helps everything come together
• Beef broth: Makes everything taste richer without getting too heavy
• Black beans: Add great texture and protein, look for whole beans with intact skins
• Fresh cilantro: Perks up the whole dish with its fresh, unique taste
• Tortilla chips: Form the important crunchy base, grab sturdy restaurant-style ones
• Mexican cheese blend: Melts perfectly with just the right mix of flavors

Step-by-Step Instructions

Get Everything Ready:

Put out and measure all your items before starting. Cut the onion into small bits about ¼ inch big so they cook evenly. Chop the garlic into tiny pieces and set aside. Dump the black beans in a strainer and wash them well. This prep work makes cooking much smoother.

Start The Flavor Mix:

Warm the oil in a big pan over medium-high heat until it shimmers. Toss in the diced onion and garlic, stirring often so they don't burn. Cook for about 4 minutes until onions turn see-through and smell good. This builds the taste foundation for your whole dish.

Cook Meat And Spices:

Put the beef into your onion mix, breaking it up with your spoon. Right away, add the chili powder, cumin, oregano, and paprika. Keep stirring while cooking for around 6 minutes until you don't see any pink meat. The spices will get more flavorful as they heat up in the meat fat.

Mix Up The Sauce:

Add your salsa, taco sauce, and beef broth, mixing completely with the meat. Let it bubble gently for about 3 minutes, stirring now and then until it thickens a bit. The sauce should stick to a spoon but stay somewhat runny since it'll get thicker in the oven.

Finish The Meat Mix:

Mix the cleaned black beans and cilantro into your beef, spreading them evenly. The filling should look rich in color and smell amazing, with a good balance between liquid and solids. Try a taste and add more seasonings if needed before building your casserole.

Stack The Casserole:

Spray your baking dish really well so nothing sticks. Put down your first layer using a third of the chips to cover the bottom. Spread half the beef mix in an even layer on top. Add another chip layer and sprinkle half the cheese over it. Top with the rest of the beef, then finish with your remaining chips and cheese.

First Baking Stage:

Cover the dish completely with foil to help everything heat through without burning the cheese. Put it in your hot oven for 15-20 minutes until you notice bubbling around the edges. This covered baking makes sure everything warms up nicely.

Final Browning:

Take off the foil and keep baking uncovered for about 5 minutes. Watch it closely as the cheese melts all the way and gets golden spots. The edges will get a bit crispy, giving a nice texture contrast to your dish.

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What I love most about this dish is how the top layer of chips stays crunchy while the savory, spicy beef mixture sits underneath. It takes me back to my grandma's backyard parties, where she always said good food brings folks together. These comforting flavors never fail to create a party mood, whatever the occasion.

Make Ahead Options

This dish works great when you need to plan ahead. You can fix the beef mixture up to two days early and keep it in the fridge. When you're ready to eat, just let the mixture come to room temp, then build your layers with fresh chips and cheese before baking. You can even freeze the whole assembled dish for up to three months. Just thaw it overnight in your fridge and add about 10 more minutes to your covered baking time.

Smart Substitutions

This dish is super flexible based on what you've got on hand. Ground turkey or chicken works great if you want something lighter than beef. You can swap in pinto or kidney beans instead of black beans with no problem. If you can't do dairy, non-dairy Mexican cheese works pretty well here. And if you want to make your own chips, just cut corn tortillas into triangles and bake them until crisp - this lets you control the salt and oil.

Serving Suggestions

Make this dish even better by setting out toppings for everyone to add themselves. Put out bowls with diced avocado, sour cream, sliced jalapeños, chopped tomatoes, and extra cilantro so folks can dress up their own portions. A simple green salad with lime dressing gives a nice fresh contrast to the rich casserole. For a fun touch, serve with homemade fruit water or margaritas for the grown-ups.

Flavor Variations

While this recipe has those classic Southwest tastes, you can easily change the flavor profile. For a smoky version, use chipotle powder instead of regular chili powder and add a spoonful of sauce from canned chipotles. Make a green version using green salsa and chicken broth instead of red salsa and beef broth. If you like it spicy, throw in some chopped fresh jalapeños or a splash of hot sauce while cooking the beef mixture.

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This beef-packed nacho casserole brings together bold Southwest flavors and the comfort of home cooking. It'll surely become a regular favorite for your family meals.

Frequently Asked Questions

→ Can I make this beefy nacho casserole ahead of time?

You can definitely prep the meat mixture a day early and keep it in the fridge. When you're ready to eat, let the mixture warm up a bit, then put it together with fresh chips and cheese right before baking so the chips stay crunchy.

→ What can I substitute for ground round?

Ground turkey, chicken, or even plant-based meat work great instead. For a no-meat option, you could use twice as many black beans or throw in some corn and chopped peppers for extra crunch and flavor.

→ How spicy is this casserole?

It's got a mild to medium kick from the chili powder and salsa. Want to change that? Pick a milder or spicier salsa and taco sauce, or just add more or less chili powder to suit your taste.

→ What sides pair well with this dish?

Try it with a fresh green salad, some Mexican rice, or roasted veggies on the side. You can also put out bowls of guacamole, sour cream, and extra salsa for everyone to add on top.

→ How do I store and reheat leftovers?

Keep leftovers in the fridge in a sealed container for up to 3 days. Warm up single servings in the microwave for a minute or two. For bigger portions, using the oven at 350°F for about 15 minutes helps bring back some crunch to the chips.

→ Can I freeze this casserole?

The meat mix freezes great by itself. But don't freeze the whole thing with chips and cheese since the chips will turn mushy. If you want to plan ahead, just freeze the meat part and add fresh chips and cheese when you're ready to bake it.