Baked Nacho Casserole
Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup chopped green bell pepper
1 cup chopped red onion
1 pound lean ground beef (93% lean)
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup light mayonnaise
1 cup Birds Eye® Sweet Kernel Corn
1 teaspoon chili powder
4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
1 cup shredded sharp Cheddar cheese
3 cups shredded lettuce
1/3 cup reduced fat sour cream
1/4 cup sliced ripe olives
Chopped cilantro, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 200 mg | 20% |
Carbohydrate | 39 g | 13% |
Cholesterol | 69 mg | 23% |
Total Fat | 29 g | 45% |
Iron | 3 mg | 17% |
Calories | 497 kcal | 25% |
Sodium | 826 mg | 34% |
Protein | 21 g | 43% |
Saturated Fat | 9 g | 44% |
Sugars | 7 g | 1% |
Vitamin C | 23 mg | 39% |
Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn and chili powder to skillet; stir until combined.
Place half of meat mixture in prepared dish; top with half of the tortilla chips. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream and ripe olives. Garnish with cilantro, if desired.
Baked Nacho Casserole