Nacho Casserole

All I can say, is this Nacho Casserole is “Na-Cho Every Day Mexican Casserole!!!” It’s easy to make and literally exploding with flavor.  Use one jalapeno if you want a mild version, use two, if you want medium spicy, and use three if you want a really kicking casserole!  Make this on a Sunday and enjoy leftovers throughout the week.  Muy Beuno!!

Tex-Mext Nacho Casserole
 
Prep time
Cook time
Total time
 
This Tex-Mex Nacho (Everyday) Casserole is really yummy and should last you for several meals. Serve with fresh avocado plus some sour cream and salsa, and you're set. Using chicken from a store bought rotisserie chicken makes this dish even easier! So good!
Author:
Recipe type: Casserole
Cuisine: Mexican
Serves: 4 - 6
Ingredients
  • 2 lbs tomatoes, sliced in half (plum work well)
  • 1 jalapeno (or 2, if you want a little more heat)
  • 6 garlic cloves, unpeeled
  • 1 tablespoon of olive oil, plus a little more for greasing the baking sheet
  • Kosher salt and freshly ground pepper
  • ¼ cup fresh cilantro, chopped
  • 1 white onion, ½ chopped and ½ thinly sliced
  • 1 bag of corn tortilla chips
  • 1 & ½ cups shredded cooked chicken
  • 1 15 oz can of pinto beans, drained and rinsed
  • 1 cup of shredded Cheddar cheese
  • 1 cup of shredded Monterey jack cheese
  • Sour cream, salsa and sliced avocado slices
Instructions
  1. Pre-heat the broiler to high.
  2. Combine the tomatoes, peppers, and garlic on a baking sheet and drizzle with 2 teaspoons of oil.
  3. Season with salt and pepper, and toss to coat.
  4. Arrange in a single layer, placing the tomatoes cut side down.
  5. Broil, until the vegetables are lightly charred, about 12 minutes (keep an eye on this..times will vary depending on oven).
  6. Let cool, then pull the stems from the jalapeno(s) and peel the garlic.
  7. Put the veggies and the cilantro in a blender and puree.
  8. Pre-heat the oven to 350 F.
  9. Grease an 8x10 inch baking dish.
  10. In a large skillet, heat 1 tablespoon of the olive oil over medium high heat.
  11. Add the chopped onion and saute until soft, about five minutes.
  12. Add the pureed veggies and cook, stirring every now and then, for 5 minutes.
  13. Season with salt and pepper. Taste to check.
  14. Pour half the puree into the prepared dish.
  15. Top with the tortilla chips.
  16. Top the chips with the chicken, then the beans, the remaining puree, the cheeses, and then the sliced onion.
  17. Bake for 25 minutes. Should be heated through and slightly browned on top.
  18. Serve with sour cream, salsa, and sliced avocado.

 

 

 

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