Cheesy Beefy Nacho Casserole
Cook Time
45
mins
Calories
712
Serving Size
6
Carbs
89.2
Fat
18.3
Protein
45.1
description
Yep... it's MINE... NaCHOS!! (of course I made that joke) lol
ingredients
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 lb. ground beef
- 4 tbsp. all-purpose flour, divided
- 2 tbsp. tomato paste
- 1 3/4 c. chicken stock
- 1 15-oz. can tomato sauce
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. paprika
- kosher salt
- Freshly ground black pepper
- 3 c. cooked white rice
- 2 1/2 c. shredded cheddar, divided
- 1/2 c. Shredded Monterey Jack
- 1/4 c. sour cream
- 1 c. crushed tortilla chips
- 2 tbsp. butter
- 1 c. milk
- 1/4 c. Thinly sliced green onions
- Hot sauce, for serving
directions
- Preheat oven to 375°.
- In a large oven-proof skillet over medium heat, heat oil.
- Sauté onion, stirring occasionally, until it begins to soften. Add beef, using a wooden spoon to break up the meat, and sauté until the meat is cooked through. Drain fat and return pan to the stove.
- Stir in 2 tablespoons flour and cook 1 minute, then add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices and season with salt and pepper. Bring the mixture to a simmer. Reduce heat to low and let simmer 10 minutes.
- Stir in cooked rice, 1/2 cup cheddar, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary.
- Cover with tortilla chips and bake until top is golden brown, 18 to 20 minutes.
- Meanwhile, make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in remaining 2 tablespoons flour and cook for about 1 minute.
- Stir in milk and bring to a simmer. When milk begins to thicken, stir in remaining 2 cups cheddar, whisking constantly until sauce is smooth. Season with salt and pepper.
- When the casserole comes out of the oven, pour cheese sauce over the cooked chips.
- Garnish with green onions and drizzle with hot sauce.