An afternoon meeting ran late and dinner plans changed. At 5:45 pm my kids were hungry, cranky, and begging for dinner. I threw this inexpensive nacho bake together in about 45 minutes from start to finish. Get creative with this easy Nacho Bake and use whatever ingredients you have in your pantry or freezer. Corn, salsa, or black beans would work well in this dish too.
Nacho Bake
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning or make your own
- 2 cups refried beans
- 8 soft corn tortillas
- 1 can kidney beans drained (or substitute with black beans)
- 1 1/2 cup shredded cheese
- Tortilla chips
Instructions
- Brown ground beef. Add seasoning mix, 3/4 cup of water, and kidney beans and cook for 15 minutes.
- In a 9 x 13 pan (spray with nonstick) layer: corn tortillas, refried beans, the meat and bean mixture, then cheese. Repeat. Add tortilla chips to the top.
- Bake in a 350 degree oven for 15 minutes then serve. We served the nacho bake with sour cream on the side.
Find more great recipes at Tasty Tuesday.
Laura says
This is very similar to how I make nachos for my family, but I have never thought to use anything other than refried beans (homemade). It never occurred to me that I could use whole beans… Thanks for this wonderful tip!
Liz says
Sounds good! One question: how many corn tortillas are needed? They aren’t in the ingredients list.
TheHappyHousewife says
I think I used 8, enough to cover the pan twice.
Candi @ Family Stamping and FOOD! says
Yum! What a great idea!
Tonya says
That looks great. I use the same ingredients plus add lettuce, green peppers and tomatoes for taco salad. We crumble the taco shells on top. My family likes me to make it every 2 weeks. Not a single leftover.
Abbie says
I make this same thing – except with 6 tortillas on each layer and no chips on top – and call it Mexican Lasagna! So yummy! And easy to use whatever you have – I like frozen (or drained canned) corn and diced tomatoes!
B-Dub says
Yummy! Always looking for a reason to eat nachos!!!!
Jolyn@Budgets are the New Black says
“Dinner Dip” is a regular in our house. Got cream cheese? Spread that on the bottom. Oh. my. word.
TheHappyHousewife says
Cream cheese…. I had that in the fridge!!! I am definitely making this again!
Toni
Justine says
This looks wonderful… and the comment ideas look awesome too! Organic bean cans are on sale this week at my local Harris Teeter (probably could sub in extra beans for the meat, if you wanted), and I already have lots of tortillas & chips in the pantry, so I’m foreseeing this on the meal plan sometime next week 🙂 Thanks for sharing!
Laura says
What perfect timing! I was trying to figure out what to make for dinner using what I already had in the house. I had leftover taco meat in the fridge, so this was perfect. I made this recipe with black beans instead of kidney beans and mozzarella cheese. It was so good! Thanks so much.
Jennifer @ The Home Matters says
YUM! This sounds great to me! I’ve been known to whip up a plate of nachos for a quick lunch for the family but I like this idea…makes it seem more like a dinner. Glad I found this through Tasty Tuesday…definitely going to do this one night soon! Thanks for sharing
diane says
ok, a little off the recipe topic, but here’s an awesome dip, which @Jolyn made me remember: 1 bar of cream cheese. 1 onion, diced. 1 bag of shredded ched. 1 can of chili (no beans). 8×8 pan. spread the cream cheese out. pour on the can of chili. spread out the diced onion. spread out the shredded cheddar. bake til bubbly. I AM NOT RESPONSIBLE FOR ANY EUPHORIA. lolol
TheHappyHousewife says
oh yum! That sounds absolutely delicious Diane!!!!
Jennifer Woodruff says
We had a large jar of Randall’s navy beans in the cupboard & a 28 oz. can of chicken. We mixed them both with a 8oz. jar of salsa and 8z. of cheddar cheese in a crock pot. After a couple hours, it was the most amazing cheesy, white bean chile/ nacho chip dip ever!
Ruth Hill says
We made this tonight, and I loved it! I would love to try it in the crock pot!