Loaded Nacho Casserole Recipe

I love getting loaded nachos at restaurants- it’s one of my favorite things! However, I wasn’t sure if that could be considered a “meal” (in my eyes, it totally is! But not so much for my husband . . .), so I decided to put together all my favorite nacho toppings in a casserole. The end result was a delicious dinner that is perfect for feeding the masses!


Serves: 8

Loaded Nacho Casserole Recipe

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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  • 1 lb lean ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (14 oz) cans diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (11 oz) can corn, drained
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can diced green chilis
  • 1 (1 oz) envelope taco seasoning
  • 1 (10 oz) bag tortilla chips
  • 2 cups shredded cheddar cheese


  1. In a large skillet, cook the beef, onions, and peppers over medium high heat until meat is not longer pink and vegetables are tender.
  2. Stir in the tomatoes, beans, corn, tomato sauce, chilis, and taco seasoning and bring to a boil. Reduce heat to low and let simmer for about 20 minutes (the mixture will be kind of thin).
  3. Spray a 9x13" baking pan with non-stick cooking spray.
  4. Layer half of the tortilla chips in the bottom (I kind of crushed them with my hands after placing them in the pan) and top with half of the meat mixture.
  5. Repeat layers and then top with shredded cheese.
  6. Bake uncovered at 350 degrees for about 20-25 minutes or until the cheese the melted and the casserole is heated through.

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15 Responses to “Loaded Nacho Casserole Recipe”

  1. Alicia
    I'd like to make this on a weeknight after I get home from work. Do you think this would still turn out well if I prepared the beef mixture and assembled this casserole the night before or in the morning, throw it in the fridge, and then when I get home simply heat it up? Has anyone tried this - how would cooking time be affected if the casserole is cold?
    • Hi Alicia, this would work fine to prepare the night before and pop it in the oven after work. Your tortilla chips will be softer than if you prepared it and threw it right into the oven. If you put it in the oven while cold, just watch it closely and make sure it is heated all the way through. It may take a few extra minutes. Hope this helps and thanks so much for stopping by our blog! Cyd (mom of the Six Sisters)
  2. Just tried this recepie, was really simple and really fast, except i did three layers, i didnt use tomatoes but i used tomatoe sauce, and i added olives and sour cream and used shredded sharp cheddar cheese and after i put the mixture over the chips on the first layer i put some mild spicy jalepano refried beans, then a layer of chips not crushed and another layer of the mixture, added cheese and olives, then a last layer of chips with cheese and olives, just to keep it crunchy and yummy with some avocados and sour cream. yum
  3. Made this for dinner tonight. So. Yummy! The tortilla chips got soggy after baking it, so I don't think it's going to taste any different once it goes in the fridge and we eat it tomorrow as leftovers (which is a great thing!) I think next time I make this, I'm going to only use 1 can of diced tomatoes and use a big can of black olives instead (because I'm obsessed with black olives!) Hopefully this will get rid of some moisture so the tortilla chips will stay a little more crunchy next time. Thanks for this great dinner recipe!

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