Print

9K
Save

3K
Pinterest

3K
Email

491
Facebook

268

Friday Night Nacho Bake

Prep 25 min
Total 60 min
Servings 10

Turn the classic appetizer into a filling dinner bake by loading a 13 x 9 pan with crushed tortilla chips and all of your favorite nacho toppings. ...MORE+ LESS-

Ingredients

lb ground beef sirloin

package (8 oz) refrigerated prechopped onion

package (8 oz) refrigerated prechopped tricolor bell pepper mix

jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa

can (2 1/4 oz) sliced ripe olives, drained

cups shredded pepper Jack cheese (12 oz)

bag (11 oz) tortilla chips

1/2

cup unsalted butter, melted, cooled

cups shredded iceberg lettuce

cup diced tomatoes

1/4

cup sliced green onions (4 medium)

Sour cream, if desired

Steps

Hide Images

1

Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.
2

Add salsa, olives and 1 1/2 cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
3

Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 1/2 cups cheese.
4

Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.