Sunday, January 12, 2014

Beefy Nacho Casserole

We get so much ground beef from our quarter cow and I'm usually at a loss for what to do with all of it.  This was a great idea and really delicious.  I omitted the black olives in the original recipe.

Beefy Nacho Casserole
adapted from The Wanderlust Kitchen

1 (12 oz) bag of tortilla chips
1/2 cup butter, melted
2 tbsp vegetable oil
1 medium onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 lb lean ground beef
1/2 tsp garlic salt
2 cups shredded cheddar cheese
1 cup shredded pepperjack cheese
1 jar (16 oz) medium-hot salsa
3 large green onions, trimmed and sliced
1/4 cup chopped cilantro

Heat oven to 375F.  Place tortilla chips in a blender or food processor and pulse into fine crumbs.  Pour in the melted butter and continue to pulse until well combined.  Press crumbs into the bottom of a 13x9" baking dish.  Bake for 8-10 minutes, or until golden brown.  Set aside to cool.  Meanwhile, heat oil in a large skillet over medium-high heat.  Add onion, red pepper, green pepper, ground beef and garlic salt.  Cook, stirring to break up beef, until the peppers are soft and beef is no longer pink, about 5 minutes.  Drain off any excess fat from skillet.  Pour the jar of salsa into a large bowl.  Fold in the cooked meat mixture, 1 cup of cheddar cheese, and 1/2 cup of pepperjack cheese.  Scrape entire mixture into the prepared crust.  Sprinkle the remaining cheese over top.  Bake for 30 minutes.  Sprinkle green onions and cilantro over the top before serving.

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