Yell “Nachos for dinner!” and watch everyone sprint to the table. This nacho casserole is a delicious easy dish that’ll be devoured.
The Nacho Origin Story
Whether it’s a simple bowl of tortilla chips with cheese, a glorious platter topped with all kinds of goodness, or turned into a casserole — nachos are a beloved staple at every Superbowl party, ballpark game, Tex-Mex restaurant, and Netflix and chill evening. But have you ever wondered how this simple mouthwatering delight came into creation?
Here’s how: In the 1940s, nachos as we know them, were created by Ignacio Anaya, chef at the Victory Club restaurant in Piedras Negras, Mexico – a town which lies just over the border from Eagle Pass, Texas. One fateful day a group of American military wives visited the Victory Club as a last resort when their intended restaurant destination was closed. Ignacio (Nacho) Anaya sought to present the unexpected guests with something unique, so in a stroke of culinary genius he cut freshly baked tortillas into triangles, shredded cheese over them, sprinkled a few jalapeno peppers on top, and presented the women with what he called, “Nacho’s Special.” Word of this exciting new dish quickly spread over the border and became a Tex-Mex sensation.
There you have it, the story of how a simple concoction which later took on global prominence was created on a whim to impress a group of ladies.
Eat This Guilt-Free
Any excuse to put cheese and chips on the table and call it dinner appeases me. With this casserole I am guilt free because it incorporates all the elements necessary for a complete dinner. To take my health-conscious mind a step further, I select items with no nasties. It’s simple, here’s how:
- Choose healthier less salty versions of tortilla chips — I prefer organic blue corn tortilla chips from 365 by Whole Foods. You can also consider making your own tortilla chips, but that’s obviously going to add more time which is half the attraction of this casserole.
- Grate your own cheese: pick up a delicious block of cheddar cheese from the deli instead of a pre-packaged bag of shredded cheese. This is often cheaper too, and you’ll have extra for snacking later.
- Make your own salsa or buy a fresh salsa in the cooler section as a healthier option than grabbing a jar from the chip aisle. Homemade salsa is free of preservatives and way more delicious.
- Add a can of drained black beans to your casserole to up the protein content while still complementing the flavors.
Add Fresh Toppings After Baking
If you really want to increase the wholesomeness of this casserole, you can top it with loads of fresh yummies after removing it from the oven. Do so over the entire casserole, or on individual plates, depending on your audience. Add a layer of anything from avocados to fresh tomatoes, chives, parsley, black olives, jalapeños, lettuce or all the above for a boost of raw deliciousness. Eating it this way gives you a cheesy warm flavorful crunch, paired with soothing cold fresh elements all in one bite. Amazing!
How to Make Ahead and Store?
Prepare the dish the morning of cooking or even the night before and then pop it into the fridge and bake once you’re ready. Just note, preparing before will make the tortilla chips a bit soggier (maybe that’s your preference). In the case of making in advance, you may have to add a few extra minutes to the total baking time. Watch carefully near the end to ensure the casserole is heated all the way through. If you’re stocking up your freezer with ready-made dinners, you can add this casserole to your shelves. However, use tortilla shells instead of chips for a less soggy texture. Let the dish thaw for 24 hours in the refrigerator before baking.
Serving Suggestions
This dish is perfect on its own or as part of a Mexican night. Personally, I love pairing this casserole with esquites Mexican street corn salad. Esquites is a real deal Mexican street food and goodness it’s good! It’s easy to whip up and it adds that complementary spark next to your casserole. If you’re going all out on a full Mexican spread, then I’d argue adding another meat option and serving shredded chicken tacos.
Last but certainly not least, shake up some Mango Margaritas and your table’s set for the ultimate Mexican night experience!
Nacho Casserole
Ingredients
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 12 oz chunky salsa
- 1 cup frozen corn kernels
- 1/2 cup sour cream at room temperature
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 cups crushed tortilla chips divided
- 1 cup grated cheddar cheese divided
Instructions
- Preheat your oven to 350°F. Lightly grease a 2-quart baking dish and set aside.
- In a skillet over medium heat, cook the ground beef and onion until the beef is thoroughly browned and the onion is soft. Drain any excess grease from the skillet.
- Mix in the chunky salsa, frozen corn, sour cream, chili powder, and salt with the beef and onion until well combined.
- Spread half of the beef mixture into the bottom of the prepared baking dish. Sprinkle 1 cup of crushed tortilla chips over the beef, followed by 1/2 cup of grated cheddar cheese. Repeat with the remaining beef mixture, tortilla chips, and cheese.
- Bake in the preheated oven for 20 minutes, or until the casserole is hot throughout and the cheese has melted.
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