Try this Nacho Cheese Casserole (Double Dinners) recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from The Pioneer Woman
1) Prepare two 9x13 glass baking dishes. Spray with Pam.
2) For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauces, chicken broth, cumin, and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
3) For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5-8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
4) For the casserole: Preheat the oven to 350 degrees. Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
5) Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. repeat, adding another layer of chips, beef mixture and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup of cheese.
6) Cover one of the baking dishes with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15-20 minutes.
7) For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
8) Allow the second baking dish to cool completely while the other is baking. Once cook, cover, label and transfer to the freezer.
9) To bake the frozen casserole, preheat the oven to 350 degrees. Uncover the baking dish and recover with foil. Bake, covered for 35-40 minutes. Uncover and bake until bubbly, 15-20 minutes. Top with another batch of the toppings. (The toppings listed are enough for one casserole. )
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 894 | ||
Calories from Fat: 579 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.4g | 86 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 275mg | 85 % | |
Sodium 549.1mg | 19 % | |
Potassium 853.6mg | 22 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.9g | ||
Protein 70.5g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 894
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