Nacho Casserole…as in, “Nacho ordinary casserole…!” Hahaha!

This was born on a night that I was craving mexican, cheesy deliciousness.  I brainstormed all my favorite nacho toppings and layered them in a casserole dish, chips and cheese finishing each layer.  A finale of lettuce, avocados, olives, green onions and tomatoes completely puts it over the top.  So tasty!

It’s Taco Tuesday…so, serve up some Nacho Casserole.  It’s gluten free too!

Happy Cooking!  ~ Gena

Nacho Casserole

Ingredients:
Serves 6

• 1/2 onion, chopped **
• 1 red bell pepper, seeded and chopped **
• 1 cup frozen corn
• 1/2 cup salsa
• 4 oz. can of green chiles, undrained
• 2 -15 oz cans refried beans (I like Rosarita Vegetarian, because there’s no lard)
• 8 oz tortilla chips (we like La Favorita)
• 2 cups shredded cheddar cheese **
• 1/2 head lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1 -2 oz can black olives, drained
• 3 green onions, sliced thin
• sour cream (optional)
• Cholula Hot Sauce (optional)

** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.  Types of cheese, broth and alcohol may vary.

Directions:

• Preheat oven to 350 F.
• Saute onions and red peppers over med. heat in a large skillet for about 3 min. or until onions are translucent.
• Add green chiles, corn and salsa.  Mix well.
• Add refried beans and stir until incorporated.
• Spread 1/2 mixture in bottom of a 9 x 13 casserole pan.  Add an even layer of chips, followed by 1 cup cheddar cheese.  Repeat with another layer of bean mixture, chips and cheese.
• Garnish with lettuce, tomatoes, avocado and olives.
• Bake for 14-15 min. or until cheese is melted.
• Top with lettuce, avocado, olives, tomatoes and green onions.
• To serve, scoop a square of the cooked casserole with a spatula on to a plate.  Add a dallop of sour cream and a sprinkle of green onions.

Enjoy!

 

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