This was a quick and easy supper to make! I think cooking the ground beef took the longest. While that was cooking I was shredding cheese (freshly shredded is always better than bagged!), crushing tortilla chips and assembling the bottom sauce layer. We debated on what to call this since it didn't have a name. We decided on Nacho Casserole. It got a thumbs up from the husband and both kiddos. I think it might even make it onto our monthly menu planning!
Now normally I like to follow the recipe exactly how it's written. I did have to make one big adjustment for me personally. I HAD to season the meat when cooking. Ever since having my two wonderful kiddos, I cannot stand the smell of meat cooking. I have to season it right at the beginning or it grosses me out. So I added some of our favorite seasoning (it's also a secret ingredient in my famous hot sauce! If you want to know what it is, I MIGHT let you in on it :)) along with my standard taco seasonings: garlic powder, onion powder, salt and pepper.
My interpretation of the recipe:
Untitled "Nacho Casserole"
1 lb. ground beef
1½ cups thick chunky salsa
1 10oz can corn (drained)
¾ cup miracle whip
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups colby cheese (shredded)
1. Set oven for 350 degrees
2. Brown meat and drain. Remove from heat.
3. Mix salsa, corn, mayonnaise and chili powder in 2 quart casserole dish.
4. Cover with layer of one-half meat, tortilla chips and shredded cheese, ending with cheese on top.
5. Repeat step 4.
6. Bake uncovered for 20 minutes or until thoroughly heated.
7. Let stand for 5 minutes.
* I seasoned the meat while it cooked
* I grated my own cheese instead of using a bag of shredded cheese.
* If you use more than 1 pound of meat, you'll need to use a bigger baking dish. All the ingredients fit perfectly (although I doubted it) in a 2 qt. dish.
I hope you enjoy and give this recipe a second chance in your kitchen too.
