Nacho Casserole
Ingredients
Queso:
- 1 tablespoon butter
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated onion
- 1/4 teaspoon cayenne
- 1 tablespoon all-purpose flour
- 1 can Rotel diced tomatoes and green chilies
- 12 ounces evaporated milk
- 8 ounces cheddar cheese shredded
Casserole Layers:
- 9 x13 casserole dish
- Bag of round tortilla chips
- 12 ounces fajita meat you can use chicken, beef, or a mix
- 2/3 can of corn
- 3/4 can of black beans drained and rinsed
- Monterey Jack cheese shredded
Instructions
Prepare the Queso:
- In a saucepan, melt butter over medium heat.
- Add diced onions, minced garlic, salt, cumin, granulated onion, and cayenne. Saute until onions are translucent.
- Sprinkle in flour and cook, stirring continuously, for 1-2 minutes.
- Pour in the can of Rotel and evaporated milk, stirring to combine.
- Add shredded cheddar cheese gradually, stirring until fully melted and smooth.
- Remove from heat.
Assemble the Casserole:
- Preheat the oven to 375°F (190°C).
- In a 9×13 casserole dish, create a base layer of queso.
- Cover with the chips over the bed of queso, ensuring even coverage.
- Add another layer of tortilla queso on top.
- Evenly distribute the fajita meat over the chips.
- Sprinkle corn and black beans on top.
- Finish with a generous layer of shredded Monterey Jack cheese.
- Repeat the process for a second layer if desired.
Bake:
- Place the casserole in the preheated oven and bake for approximately 25 minutes or until the cheese is melted and bubbly.
Serve:
- Remove from the oven and let it cool slightly before serving.
- Cut into portions and serve the delicious, cheesy nacho casserole. Enjoy!
Video
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