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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.Janice Lyhane, Marysville, Kansas Ingredients:
2 pounds ground beef |
3 cups (12 ounces) shredded colby-monterey jack cheese, divided |
3 cups salsa |
1 package (10 ounces) frozen corn, thawed |
1 cup (8 ounces) sour cream |
1 to 2 tablespoons chili powder |
1 teaspoon ground cumin |
6 cups tortilla chips |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
2. Pour half into a greased 13-in. x 9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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