Beef Nacho Casserole

Hot, crunchy and lots of melt-y cheese. I love the cold lettuce and tomato with each bite of hot beef.

Beef Nacho Casserole

Brown the meat in a skillet.

Drain off excess fat.

Stir in salsa, corn, dressing, and chili powder.

Stir and simmer over low heat just until combined.

Layer 1/2 each of meat mixture and chips in a 2qt. casserole dish.

Repeat layers.

Top with shredded lettuce, chopped tomatoes if desired.

Beef Nacho Casserole

• 1 lb. ground beef
• 1 jar (12 oz.) chunky salsa
• 1 cup sweet corn, thawed and drained
• 3/4 cup Miracle Whip Salad Dressing
• 1 Tablespoon chili powder
• 2 cups crushed tortilla chips
• 2 cups (8 oz.) Kraft Shredded Colby/ Monterey Jack Cheese, divided
• Shredded lettuce, optional
• Chopped tomatoes, optional

DIRECTIONS:

Preheat oven to 350 degrees F.

Brown meat and drain. Stir in salsa, corn, dressing, and chili powder.

Layer 1/2 each of meat mixture, chips, and cheese in 2qt. casserole dish; repeat layers.

Bake 20 minutes or until thoroughly heated. Top with shredded lettuce, chopped tomatoes if desired

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If you like this recipe you might also like:

Meatloaf with sweet and sour sauce

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