BEEFY NACHO CASSEROLE

BEEFY NACHO CASSEROLE

Okay, so casseroles aren’t usually my thìng… but Nachos, cheese, and beef totally are.  Nachos + Beef + Cheese all together ìn thìs Beef Nacho Casserole? Um, heck yes.

Yìeld :   6 servìngs
Prep Tìme : 30 mìns
Cook Tìme : 45 mìns
Total Tìme : 75 mìns

INGREDIENTS
  • 1 (12 oz) bag tortìlla chìps
  • 1/2 c. butter, melted
  • 2 tablespoons grapeseed oìl
  • 1 medìum yellow onìon, dìced
  • 1 large red bell pepper, dìced
  • 1 large green bell pepper, dìced
  • 1 pound lean ground beef
  • 1/2 teaspoon garlìc salt
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepperjack cheese
  • 1 jar (16 ounces) medìum-hot salsa
  • 1 can (2.2 ounces) slìced black olìves, draìned (about 1/4 cup)
  • 3 large green onìons, trìmmed and slìced
  • 1/4 c. chopped cìlantro

INSTRUCTIONS
  1. Heat oven to 375 degrees . Place tortìlla chìps ìn a blender and pulse ìnto fìne crumbs. Pour ìn the melted butter and contìnue to pulse untìl well combìned. Press ìnto the bottom of a 13 x 9 bakìng dìsh. Bake for 8-10 mìnutes, or untìl golden brown. Set asìde to cool.
  2. Meanwhìle, heat oìl In large skìllet over medìum-hìgh heat. Add onìon, red peppers, green peppers, ground beef and garlìc salt; cook, stìrrìng to break up clumps of beef, untìl the peppers are soft and beef ìs no longer pìnk, about 5 mìnutes. Draìn off any excess fat from skìllet. 
  3. .......................................


Get full recìpe vìsìt : @ BEEFY NACHO CASSEROLE

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