Mexican Beefy Nacho Casserole

What the heck happened to free time? Seriously, every time I think we may have some, we don’t. School, baseball schedules, doctor’s appointments, kids play dates (not a fan of that term) , oh and this blogging thing. I wouldn’t change a thing though. It all keeps me going and energized.  And when things get hectic and time gets cramped, nothing is better than coming up with a quick and dirty weeknight meal that I know everyone here will love. In this case, my Mexican Beefy Nacho Casserole.

30-Minute Weeknight Meal: Beefy Nacho Casserole | Real Food by Dad

In my opinion, nothing beats Mexican food. Maybe it’s because I live in Southern California, but I could easily eat Mexican food every day and be quite happy. Regardless, this is a really fun dish and one I know the wife and kids would love. Why? Well, if you ask the kids, probably because there are Doritos in there! For me and Naomi, it’s the beef, the cheese, and the fact that it’s baked until it’s got the perfect crisp to everything and every bite oozes with a little drip of cheese. And everyone loves a dish that can be thrown together in under 30 minutes too, right?

30-Minute Weeknight Meal: Beefy Nacho Casserole | Real Food by Dad

To mix it up and make it a little more substantial, you can layer it with cooked Mexican rice. A time saver, a crowd pleaser, and I was pleasantly surprised that the leftovers were just as good. Big win for me all around. Now it’s off to plan tomorrow’s baseball tournament lineup. The fun never stops!

30-Minute Weeknight Meal: Beefy Nacho Casserole | Real Food by Dad

 

Mexican Beefy Nacho Casserole

Beefy Nacho Casserole from Real Food by Dad

By Matt Robinson Published: May 13, 2014

  • Yield: 6-8 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

What the heck happened to free time? Seriously, every time I think we may have some, we don't. School, baseball schedules, doctor's …

Ingredients

Instructions

  1. Preheat oven to 450 degrees F. Cook beef in a large skillet over medium high heat until browned about 5-8 minutes. Use a slotted spoon and transfer beef mixture to a plate. Set aside to cool, then fold in salsa.
  2. Add scallions whites and garlic, cook until soft and fragrant, about 30 seconds. Add in chicken broth, chili powder, cumin and paprika. Stir in beans until combined and heated through. Transfer bean mixture to a blender or food processor and pulse until mixture is pureed. Alternately, you can use a potato masher and mash bean mixture until smooth.
  3. Spread half of chips into casserole pan. Top with half the bean mixture, half the beef mixture, half the cheese. Repeat with remaining ingredients. Bake until cheese melts, about 5-7 minutes. Serve with green scallions, fresh chopped tomatoes. sour cream and lime.
  4. **NOTES** (1) To shortcut this recipe you can replace the spices with 1-2 tablespoon of your preferred taco seasoning. (2) Use any beans you prefer. I like white beans for their mild taste and creaminess. (3) To make this a heavier meal, layer in cooked Mexican rice.

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