Super Nacho Casserole Recipe

 

The Super Bowl is right around the corner, and it’s always a scramble to figure out what to make because, let’s be honest, I am all about the halftime show, the commercials, and the food.  I plan on making this easy-baked Mexican dip recipe because it’s always a fan favorite and great served with guacamole, salsa, and chips!

 

 

 

1 8 oz Bag of Taco Blend Cheese

One Mild Taco sauce (Taco Bell is the brand I use)

One Can of Diced Green Chiles

One Can Traditional Refried Beans

One Packet of Taco seasoning

One Pound of Ground Beef or Turkey

 

 

 

Start by preheating your oven to 350 degrees and then brown your ground meat and chop until finely ground.  After its cooked, I like to rinse it to get out the excess grease and then add the taco seasoning packet and add water according to the package specifications.  Then cook through.

 

While your meat is cooking, you can add the refried beans to the bottom of a greased 9×13 pan.  Spread the refried beans into a thin bottom layer.

 

 

 

 

Add your seasoned ground meat on top of the refried bean layer and then sprinkle the green chiles over top of the ground beef to make a 3rd layer.  Then, pour the entire bag of shredded cheese on top to make an even 4th layer.

 

 

 

 

Finally, evenly pour the taco sauce over the top.  The oven should be pre-heated and its ready to cook.  Since everything is cooked through, you really are just warming it all up.  You will cook the dish at 350 degrees for 30 minutes. You know when it’s done if it’s bubbling on the sides.

 

 

 

Take it out and allow to set for a few minutes.  Then you can dish it on to a plate and serve with taco chips or you can spoon into tortillas with lettuce and toppings if you wish.

 

 

 

 

This easy baked Mexican dip recipe makes a great casserole for a quick weeknight dinner or a great dip to take with you to a party with your friends.  It can be made ahead and stored in the fridge until you are ready to make it and it makes great leftovers.  You all know we live on leftovers for lunches during the week so I often make this early in the week.  Don’t forget the guacamole, sour cream, jalapeños and salsa for fun sides.