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Spicy Nacho Bake Recipe
Nb persons: 30
Yield: 2 casseroles (15 servings each)
Preparation time:
Total time:
Source: Taste of Home
| 2 pounds | ground beef |
| 2 large | onions, chopped |
| 2 large | green peppers, chopped |
| 2 cans (28 ounces each) | diced tomatoes, undrained |
| 2 cans (16 ounces each) | hot chili beans, undrained |
| 2 cans (15 ounces each) | black beans, rinsed and drained |
| 2 cans (11 ounces each) | whole kernel corn, drained |
| 2 cans (8 ounces each) | tomato sauce |
| 2 envelopes | taco seasoning |
| 2 packages (13 ounces each) | spicy nacho tortilla chips |
| 4 cups (16 ounces) | shredded cheddar cheese |
Directions
In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).
In each of two greased 13-in. x 9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.
Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).
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