July 17, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/baked-nacho-casserole-4152
- Prep time 20 minutes
- Total time 50 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 cup chopped green bell pepper
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1 cup chopped red onion
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1 pound lean ground beef (93% lean)
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1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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1 cup light mayonnaise
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1 cup Birds Eye® Sweet Kernel Corn
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1 teaspoon chili powder
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4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
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1 cup shredded sharp Cheddar cheese
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3 cups shredded lettuce
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1/3 cup reduced fat sour cream
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1/4 cup sliced ripe olives
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Chopped cilantro, optional
Nutrition Information
497 calories, 39g carbs
Directions
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Step one
Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
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Step two
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.
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Step three
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.